Nutrient Comparison: Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium VS Boiled Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium versus 14 oz of Boiled 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 and calcium vs Boiled Carrots:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 6.9 times more Vitamin C than Boiled Carrots.
- While 14 oz of Boiled and Drained Carrots contain more Vitamin A, 3.9 times more Vitamin B1, 2.9 times more Vitamin B2, 4.8 times more Vitamin B3, 4.8 times more Vitamin B5, 4.8 times more Vitamin B6, more Vitamin B9, more Vitamin E and 34.3 times more Vitamin K than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium 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 and calcium as well as Boiled and Drained 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 and calcium vs Boiled Carrots:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 1.4 times more Calcium, 2.9 times more Fluoride and 1.5 times more Manganese than Boiled Carrots.
- While 14 oz of Boiled and Drained Carrots contain 1.4 times more Iron, 2.1 times more Phosphorus, 2.3 times more Potassium and 11.6 times more Sodium than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium and Boiled Carrots contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Boiled Carrots lack sufficient amounts of Fluoride
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Boiled and Drained Carrots lack sufficient amounts of Copper, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 1.8 times more Energy, 1.8 times more Carbohydrate, 4.1 times more Sugars and 20.4 times more Fructose than Boiled Carrots.
- While 14 oz of Boiled and Drained Carrots contain 15 times more Fiber than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium provide inadequate amounts of Fiber
- 14 ounces of Boiled Carrots provide inadequate amounts of Energy
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Boiled and Drained Carrots provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.