Nutrient Comparison: Yuba, Dry tofu skin VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Yuba, Dry tofu skin versus 14 oz of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Yuba, Dry tofu skin vs Cooked Frozen Carrots:
- 14 ounces of Yuba, Dry tofu skin have 11.7 times more Vitamin B1, 3.2 times more Vitamin B2, 3.4 times more Vitamin B3, 3.2 times more Vitamin B5, 3.8 times more Vitamin B6, 3.5 times more Vitamin B9, 2.4 times more Vitamin E and 4 times more Vitamin K than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 846 times more Vitamin A and more Vitamin C than Dry soy beancurd sheets.
- 14 ounces of Yuba, Dry tofu skin have insufficient amounts of Vitamin A and Vitamin C
- Both Dry soy beancurd sheets as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Yuba, Dry tofu skin vs Cooked Frozen Carrots:
- 14 ounces of Yuba, Dry tofu skin have 6 times more Calcium, 39.9 times more Copper, 15.7 times more Iron, 20 times more Magnesium, 19.4 times more Phosphorus, 4.4 times more Potassium, 11.7 times more Selenium and 14 times more Zinc than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 4.9 times more Sodium and 13.1 times more Water than Dry soy beancurd sheets.
- 14 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Yuba, Dry tofu skin have 14.3 times more Energy, 47.2 times more Fat, 41.5 times more Saturated Fat, 29.5 times more Omega 3, 40.8 times more Omega 6 and 86.9 times more Protein than Cooked Frozen Carrots.
- Both Yuba, Dry tofu skin and Cooked Frozen Carrots offer comparable quantities of Carbohydrate and Fiber per 14 ounces.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein