Nutrient Comparison: Stewed Prunes VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Stewed Prunes 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 Stewed Prunes vs Cooked Frozen Carrots:
- 14 ounces of Stewed Prunes have 1.5 times more Vitamin B1, 2.4 times more Vitamin B3 and 2.3 times more Vitamin B6 than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 32.5 times more Vitamin A, 1.6 times more Vitamin B5, more Vitamin B9 and more Vitamin C than Stewed dehydrated Prunes.
- Both Stewed Prunes and Cooked Frozen Carrots provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Stewed Prunes have insufficient amounts of Vitamin B9 and Vitamin C
- Both Stewed dehydrated Prunes as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Stewed Prunes vs Cooked Frozen Carrots:
- 14 ounces of Stewed Prunes have 2.5 times more Copper, 2.2 times more Iron, 1.9 times more Magnesium and 1.8 times more Potassium than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 1.5 times more Calcium, 1.6 times more Manganese, 29.5 times more Sodium, 1.4 times more Zinc and 1.3 times more Water than Stewed dehydrated Prunes.
- Both Stewed Prunes and Cooked Frozen Carrots contain similar levels of Phosphorus per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Stewed Prunes have 3.1 times more Energy, 3.8 times more Carbohydrate and 2.1 times more Protein than Cooked Frozen Carrots.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Stewed dehydrated Prunes as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in 14 ounces.