Nutrient Comparison: Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying 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 Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Cooked Frozen Carrots:
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have 16.9 times more Vitamin E and 9 times more Vitamin K than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Cooked Frozen Carrots:
- 14 oz of Boiled and Drained Frozen Carrots contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Sodium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying 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 Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have 23.9 times more Energy, 147.1 times more Fat, 63.5 times more Saturated Fat, 145.4 times more Omega 3 and 62 times more Omega 6 than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain more Carbohydrate, more Sugars and more Fiber than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate and Fiber
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Omega 6
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Protein in 14 ounces.