Nutrient Comparison: Grape juice, canned or bottled, unsweetened, with added ascorbic acid VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid 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 Grape juice, canned or bottled, unsweetened, with added ascorbic acid vs Cooked Frozen Carrots:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have 10.9 times more Vitamin C than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, 1.8 times more Vitamin B1, 2.5 times more Vitamin B2, 3.1 times more Vitamin B3, 3.6 times more Vitamin B5, 2.6 times more Vitamin B6, more Vitamin B9, more Vitamin E and 34 times more Vitamin K than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin E and Vitamin K
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid 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 Grape juice, canned or bottled, unsweetened, with added ascorbic acid vs Cooked Frozen Carrots:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have 1.4 times more Manganese than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 3.2 times more Calcium, 4.6 times more Copper, 2.1 times more Iron, 2.2 times more Phosphorus, 1.8 times more Potassium, 11.8 times more Sodium and 5 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and Cooked Frozen Carrots contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Calcium, Copper and Zinc
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have 1.6 times more Energy, 1.9 times more Carbohydrate, 3.5 times more Sugars and 26.3 times more Fructose than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 8.8 times more Omega 3 and 16.5 times more Fiber than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Omega 3 and Fiber
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 and Protein in 14 ounces.