Nutrient Comparison: Cooked Frozen Peas And Carrots with Salt VS Boiled Green Sweet Peppers with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Peas And Carrots with Salt versus 14 oz of Boiled Green Sweet Peppers with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Peas And Carrots with Salt vs Boiled Green Sweet Peppers with Salt:
- 14 ounces of Cooked Frozen Peas And Carrots with Salt have 20.7 times more Vitamin A, 3.8 times more Vitamin B1, 2.1 times more Vitamin B2, 2.4 times more Vitamin B3, 2.1 times more Vitamin B5, 1.6 times more Vitamin B9 and 1.9 times more Vitamin K than Boiled Green Sweet Peppers with Salt.
- While 14 oz of Boiled and Drained Green Sweet Peppers with Salt contain 2.7 times more Vitamin B6 and 9.2 times more Vitamin C than Boiled Frozen Peas And Carrots, drained with Salt.
- Both Cooked Frozen Peas And Carrots with Salt and Boiled Green Sweet Peppers with Salt provide similar amounts of Vitamin E per 14 ounces.
- 14 ounces of Boiled Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Boiled Frozen Peas And Carrots, drained with Salt as well as Boiled and Drained Green Sweet Peppers with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Peas And Carrots with Salt vs Boiled Green Sweet Peppers with Salt:
- 14 ounces of Cooked Frozen Peas And Carrots with Salt have 2.6 times more Calcium, 2 times more Iron, 1.6 times more Magnesium, 1.8 times more Manganese, 2.7 times more Phosphorus, 3.7 times more Selenium, 1.3 times more Sodium and 3.8 times more Zinc than Boiled Green Sweet Peppers with Salt.
- Both Cooked Frozen Peas And Carrots with Salt and Boiled Green Sweet Peppers with Salt contain similar levels of Copper, Potassium and Water per 14 ounces.
- 14 ounces of Boiled Green Sweet Peppers with Salt lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Peas And Carrots with Salt have 3.6 times more Omega 3, 1.7 times more Carbohydrate, 1.4 times more Sugars, 2.6 times more Fiber and 3.4 times more Protein than Boiled Green Sweet Peppers with Salt.
- 14 ounces of Boiled Green Sweet Peppers with Salt provide inadequate amounts of Omega 3 and Protein
- Both Boiled Frozen Peas And Carrots, drained with Salt as well as Boiled and Drained Green Sweet Peppers with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.