Nutrient Comparison: Carrots VS Cooked Chinese Broccoli per 14 oz
Compare the macro and micronutrient content in 14 oz of Carrots versus 14 oz of Cooked Chinese Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Carrots vs Cooked Chinese Broccoli:
- 14 ounces of Carrots have 10.2 times more Vitamin A, 2.2 times more Vitamin B3, 1.7 times more Vitamin B5, 2 times more Vitamin B6 and 1.4 times more Vitamin E than Cooked Chinese Broccoli.
- While 14 oz of Cooked Chinese Broccoli contain 1.4 times more Vitamin B1, 2.5 times more Vitamin B2, 5.2 times more Vitamin B9, 4.8 times more Vitamin C and 6.4 times more Vitamin K than Raw Carrots.
- Both Raw Carrots as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Carrots vs Cooked Chinese Broccoli:
- 14 ounces of Carrots have 1.2 times more Potassium and 9.9 times more Sodium than Cooked Chinese Broccoli.
- While 14 oz of Cooked Chinese Broccoli contain 3 times more Calcium, 1.4 times more Copper, 1.9 times more Iron, 1.5 times more Magnesium, 1.8 times more Manganese, 13 times more Selenium and 1.6 times more Zinc than Raw Carrots.
- Both Carrots and Cooked Chinese Broccoli contain similar levels of Phosphorus and Water per 14 ounces.
- 14 ounces of Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Carrots have 2.5 times more Carbohydrate and 5.6 times more Sugars than Cooked Chinese Broccoli.
- While 14 oz of Cooked Chinese Broccoli contain 129 times more Omega 3 than Raw Carrots.
- Both Carrots and Cooked Chinese Broccoli offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Carrots provide inadequate amounts of Omega 3 and Protein
- Both Raw Carrots as well as Cooked Chinese Broccoli provide inadequate amounts of Energy and Omega 6 in 14 ounces.