Nutrient Comparison: Boiled Purslane with Salt VS Canned Carrots with Liquids and Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Purslane with Salt versus 14 oz of Canned Carrots with Liquids and Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Purslane with Salt vs Canned Carrots with Liquids and Salt:
- 14 ounces of Boiled Purslane with Salt have 1.6 times more Vitamin B1, 3.3 times more Vitamin B2 and 5.3 times more Vitamin C than Canned Carrots with Liquids and Salt.
- While 14 oz of Canned Carrots Solids and Liquids with Salt contain 6.6 times more Vitamin A, 3.9 times more Vitamin B5 and 1.6 times more Vitamin B6 than Boiled and Drained Purslane with Salt.
- Both Boiled Purslane with Salt and Canned Carrots with Liquids and Salt provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Purslane with Salt have insufficient amounts of Vitamin B5
- 14 ounces of Canned Carrots with Liquids and Salt have insufficient amounts of Vitamin B1
- Both Boiled and Drained Purslane with Salt as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Purslane with Salt vs Canned Carrots with Liquids and Salt:
- 14 ounces of Boiled Purslane with Salt have 2.5 times more Calcium, 1.5 times more Iron, 7.4 times more Magnesium, 1.9 times more Phosphorus and 2.8 times more Potassium than Canned Carrots with Liquids and Salt.
- While 14 oz of Canned Carrots Solids and Liquids with Salt contain 1.5 times more Manganese and 1.7 times more Zinc than Boiled and Drained Purslane with Salt.
- Both Boiled Purslane with Salt and Canned Carrots with Liquids and Salt contain similar levels of Copper, Sodium and Water per 14 ounces.
- 14 ounces of Boiled Purslane with Salt lack sufficient amounts of Zinc
- Both Boiled and Drained Purslane with Salt as well as Canned Carrots Solids and Liquids with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Purslane with Salt have 2.6 times more Protein than Canned Carrots with Liquids and Salt.
- While 14 oz of Canned Carrots Solids and Liquids with Salt contain 1.5 times more Carbohydrate than Boiled and Drained Purslane with Salt.
- 14 ounces of Canned Carrots with Liquids and Salt provide inadequate amounts of Protein
- Both Boiled and Drained Purslane with Salt as well as Canned Carrots Solids and Liquids with Salt provide inadequate amounts of Energy in 14 ounces.