Nutrient Comparison: Prunes VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of 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 Prunes vs Cooked Frozen Carrots:
- 14 ounces of Prunes have 3.9 times more Vitamin B1, 4.5 times more Vitamin B2, 7.2 times more Vitamin B3, 2.4 times more Vitamin B5 and 8.9 times more Vitamin B6 than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 9.6 times more Vitamin A, 5.5 times more Vitamin B9 and more Vitamin C than Raw Dehydrated Prunes.
- 14 ounces of Prunes have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw 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 Prunes vs Cooked Frozen Carrots:
- 14 ounces of Prunes have 2.1 times more Calcium, 7.5 times more Copper, 6.6 times more Iron, 5.8 times more Magnesium, 1.9 times more Manganese, 3.6 times more Phosphorus, 5.5 times more Potassium and 2.1 times more Zinc than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 11.8 times more Sodium and 22.6 times more Water than Raw Dehydrated Prunes.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Prunes have 9.2 times more Energy, 11.5 times more Carbohydrate and 6.4 times more Protein than Cooked Frozen Carrots.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Raw Dehydrated Prunes as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in 14 ounces.