Nutrient Comparison: Soymilk (All flavors), lowfat, with added calcium, vitamins A and D VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D 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 Soymilk (All flavors), lowfat, with added calcium, vitamins A and D vs Cooked Frozen Carrots:
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have more Vitamin D than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 13.6 times more Vitamin A and more Vitamin C than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin C
- 14 ounces of Cooked Frozen Carrots have insufficient amounts of Vitamin D
- Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Soymilk (All flavors), lowfat, with added calcium, vitamins A and D vs Cooked Frozen Carrots:
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 2.3 times more Calcium and 2 times more Phosphorus than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 3 times more Potassium and 1.6 times more Sodium than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D and Cooked Frozen Carrots contain similar levels of Iron and Water per 14 ounces.
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D lack sufficient amounts of Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 2.8 times more Protein than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 4.1 times more Fiber than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D and Cooked Frozen Carrots offer comparable quantities of Carbohydrate and Sugars per 14 ounces.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy in 14 ounces.