Nutrient Comparison: Eggplant VS Cooked Frozen Edamame per 14 oz
Compare the macro and micronutrient content in 14 oz of Eggplant versus 14 oz of Cooked Frozen Edamame to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Eggplant vs Cooked Frozen Edamame:
- 14 oz of Prepared Frozen Edamame contain 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 Raw Eggplant.
- Both Eggplant and Cooked Frozen Edamame provide similar amounts of Vitamin B6 per 14 ounces.
- Both Raw Eggplant as well as Prepared Frozen Edamame have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Eggplant vs Cooked Frozen Edamame:
- 14 ounces of Eggplant have 1.3 times more Water than Cooked Frozen Edamame.
- While 14 oz of Prepared Frozen Edamame contain 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 Raw Eggplant.
- 14 ounces of Eggplant lack sufficient amounts of Calcium and Zinc
- Both Raw Eggplant as well as Prepared Frozen Edamame lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Eggplant have 1.6 times more Sugars and 12.8 times more Fructose than Cooked Frozen Edamame.
- While 14 oz of Prepared Frozen Edamame contain 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 Raw Eggplant.
- 14 ounces of Eggplant provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein