Nutrient Comparison: Pie crust, standard-type, frozen, ready-to-bake, unenriched VS Canned Carrots with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched 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 Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Canned Carrots with Salt:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have 2.8 times more Vitamin B1 and 1.7 times more Vitamin B5 than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain more Vitamin A, 3 times more Vitamin B2, 1.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Canned Carrots with Salt provide similar amounts of Vitamin B3 and Vitamin B9 per 14 ounces.
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin C
- 14 ounces of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Canned Carrots with Salt:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have 2 times more Magnesium, 1.2 times more Manganese, 2.2 times more Phosphorus and 2.4 times more Sodium than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain 1.4 times more Calcium, 1.5 times more Copper, 1.7 times more Iron, 1.8 times more Potassium and 4.4 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Canned Carrots with Salt contain similar levels of Zinc per 14 ounces.
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched lack sufficient amounts of Calcium
- 14 ounces of Canned Carrots with Salt lack sufficient amounts of Magnesium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have 18.3 times more Energy, 153.7 times more Fat, 121 times more Saturated Fat, 69 times more Omega 3, 129.3 times more Omega 6, 8 times more Carbohydrate and 6.1 times more Protein than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain 1.7 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- 14 ounces of Canned Carrots with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein