Nutrient Comparison: Pie crust, standard-type, prepared from recipe, unbaked VS Canned Carrots with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Pie crust, standard-type, prepared from recipe, unbaked 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, prepared from recipe, unbaked vs Canned Carrots with Salt:
- 14 ounces of Pie crust, standard-type, prepared from recipe, unbaked have 19.3 times more Vitamin B1, 8.2 times more Vitamin B2, 5.3 times more Vitamin B3, 7.9 times more Vitamin B9 and 1.3 times more Vitamin K than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain more Vitamin A, 5.1 times more Vitamin B6, more Vitamin C and 2.6 times more Vitamin E than Pie crust, standard-type, prepared from recipe, unbaked.
- Both Pie crust, standard-type, prepared from recipe, unbaked and Canned Carrots with Salt provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B6, Vitamin C and Vitamin E
- 14 ounces of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- Both Pie crust, standard-type, prepared from recipe, unbaked 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 Pie crust, standard-type, prepared from recipe, unbaked vs Canned Carrots with Salt:
- 14 ounces of Pie crust, standard-type, prepared from recipe, unbaked have 4 times more Iron, 1.5 times more Magnesium, 2.5 times more Phosphorus, 47 times more Selenium, 2 times more Sodium and 1.5 times more Zinc than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain 2.8 times more Calcium, 1.3 times more Copper, 3 times more Potassium and 4.7 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
- Both Pie crust, standard-type, prepared from recipe, unbaked and Canned Carrots with Salt contain similar levels of Manganese per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Calcium and Potassium
- 14 ounces of Canned Carrots with Salt lack sufficient amounts of Magnesium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pie crust, standard-type, prepared from recipe, unbaked have 18.8 times more Energy, 162.1 times more Fat, 213.2 times more Saturated Fat, 45.1 times more Omega 3, 96.5 times more Omega 6, 7.6 times more Carbohydrate, 2.3 times more Fiber and 8.9 times more Protein than Canned Carrots with Salt.
- While 14 oz of Drained Canned Carrots with Salt contain 16.5 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
- 14 ounces of Canned Carrots with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein