Lets compare vitamin content per 14 ounces of Carrots vs Pie crust, refrigerated, regular, baked:
Raw Carrots have 1.6 times more Vitamin B2, 6.9 times more Vitamin B6, 13.2 times more Vitamin E and 33 times more Vitamin K than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 2.1 times more Vitamin B1, 1.3 times more Vitamin B3 and 1.7 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Pie crust, refrigerated, regular, baked have similar amounts of Vitamin B5 per 14 oz.
Both Raw Carrots as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Pie crust, refrigerated, regular, baked:
Raw Carrots have 2.8 times more Calcium, 1.3 times more Magnesium, 3.9 times more Potassium and 11.1 times more Water than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 3.8 times more Iron, 1.5 times more Manganese, 1.5 times more Phosphorus, 45 times more Selenium and 6.8 times more Sodium than Raw Carrots.
Both Raw Carrots and Pie crust, refrigerated, regular, baked have similar amounts of Copper and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 2 times more Fiber than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 12.3 times more Energy, 119.5 times more Fat, 346.5 times more Saturated Fat, 74 times more Omega 3, 34.2 times more Omega 6, 6.1 times more Carbohydrate and 3.7 times more Protein than Raw Carrots.
Both Raw Carrots as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 14 oz.