Nutrient Comparison: Cooked Frozen Peas And Onions VS Canned Carrots with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Peas And Onions versus 14 oz of Canned Carrots 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 Onions vs Canned Carrots with Salt:
- 14 ounces of Cooked Frozen Peas And Onions have 8.3 times more Vitamin B1, 2.3 times more Vitamin B2, 1.9 times more Vitamin B3, 2.2 times more Vitamin B9, 2.6 times more Vitamin C and 1.2 times more Vitamin K than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain 10.5 times more Vitamin A, 1.5 times more Vitamin B5, 1.3 times more Vitamin B6 and 37 times more Vitamin E than Boiled and Drained Frozen Peas And Onions.
- 14 ounces of Cooked Frozen Peas And Onions have insufficient amounts of Vitamin B5 and Vitamin E
- 14 ounces of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- Both Boiled and Drained Frozen Peas And Onions as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Peas And Onions vs Canned Carrots with Salt:
- 14 ounces of Cooked Frozen Peas And Onions have 1.5 times more Iron, 1.6 times more Magnesium and 1.4 times more Phosphorus than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain 1.8 times more Calcium, 1.7 times more Copper, 2.7 times more Manganese, 1.5 times more Potassium and 6.5 times more Sodium than Boiled and Drained Frozen Peas And Onions.
- Both Cooked Frozen Peas And Onions and Canned Carrots with Salt contain similar levels of Zinc and Water per 14 ounces.
- 14 ounces of Cooked Frozen Peas And Onions lack sufficient amounts of Calcium
- 14 ounces of Canned Carrots with Salt lack sufficient amounts of Magnesium
- Both Boiled and Drained Frozen Peas And Onions as well as Drained Canned Carrots with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Peas And Onions have 1.6 times more Carbohydrate, 1.5 times more Sugars, 1.5 times more Fiber and 4 times more Protein than Canned Carrots with Salt.
- 14 ounces of Canned Carrots with Salt provide inadequate amounts of Protein
- Both Boiled and Drained Frozen Peas And Onions as well as Drained Canned Carrots with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.