Nutrient Comparison: Carrots VS Boiled Catjang Cowpeas per 14 oz
Compare the macro and micronutrient content in 14 oz of Carrots versus 14 oz of Boiled Catjang Cowpeas to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Carrots vs Boiled Catjang Cowpeas:
- 14 ounces of Carrots have 835 times more Vitamin A, 1.3 times more Vitamin B2, 1.4 times more Vitamin B3, 1.5 times more Vitamin B6 and 14.8 times more Vitamin C than Boiled Catjang Cowpeas.
- While 14 oz of Boiled Catjang Cowpeas contain 2.5 times more Vitamin B1, 1.4 times more Vitamin B5 and 7.5 times more Vitamin B9 than Raw Carrots.
- 14 ounces of Boiled Catjang Cowpeas have insufficient amounts of Vitamin A and Vitamin C
- Both Raw Carrots as well as Boiled Catjang Cowpeas have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Carrots vs Boiled Catjang Cowpeas:
- 14 ounces of Carrots have 1.3 times more Calcium, 3.6 times more Sodium and 1.3 times more Water than Boiled Catjang Cowpeas.
- While 14 oz of Boiled Catjang Cowpeas contain 6 times more Copper, 10.2 times more Iron, 8 times more Magnesium, 3.3 times more Manganese, 4.1 times more Phosphorus, 25 times more Selenium and 7.8 times more Zinc than Raw Carrots.
- Both Carrots and Boiled Catjang Cowpeas contain similar levels of Potassium per 14 ounces.
- 14 ounces of Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Boiled Catjang Cowpeas contain 2.9 times more Energy, 55.5 times more Omega 3, 2.1 times more Carbohydrate, 1.3 times more Fiber and 8.7 times more Protein than Raw Carrots.
- 14 ounces of Carrots provide inadequate amounts of Energy, Omega 3 and Protein
- Both Raw Carrots as well as Boiled Catjang Cowpeas provide inadequate amounts of Omega 6 in 14 ounces.