Nutrient Comparison: Cooked Frozen Edamame VS Eggplant per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Edamame versus 14 oz of Eggplant to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Edamame vs Eggplant:
- 14 ounces of Cooked Frozen Edamame have 5.1 times more Vitamin B1, 4.2 times more Vitamin B2, 1.4 times more Vitamin B3, 1.4 times more Vitamin B5, 14.1 times more Vitamin B9, 2.8 times more Vitamin C, 2.3 times more Vitamin E and 7.6 times more Vitamin K than Eggplant.
- Both Cooked Frozen Edamame and Eggplant provide similar amounts of Vitamin B6 per 14 ounces.
- Both Prepared Frozen Edamame as well as Raw Eggplant have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Edamame vs Eggplant:
- 14 ounces of Cooked Frozen Edamame have 7 times more Calcium, 4.3 times more Copper, 9.9 times more Iron, 4.6 times more Magnesium, 4.4 times more Manganese, 7 times more Phosphorus, 1.9 times more Potassium and 8.6 times more Zinc than Eggplant.
- While 14 oz of Raw Eggplant contain 1.3 times more Water than Prepared Frozen Edamame.
- 14 ounces of Eggplant lack sufficient amounts of Calcium and Zinc
- Both Prepared Frozen Edamame as well as Raw Eggplant lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Edamame have 4.8 times more Energy, 28.9 times more Fat, 27.5 times more Omega 3, 28.4 times more Omega 6, 1.5 times more Carbohydrate, 1.7 times more Fiber and 12.2 times more Protein than Eggplant.
- While 14 oz of Raw Eggplant contain 1.6 times more Sugars and 12.8 times more Fructose than Prepared Frozen Edamame.
- 14 ounces of Eggplant provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein