Nutrient Comparison: Soymilk, original and vanilla, light, 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, original and vanilla, light, 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, original and vanilla, light, with added calcium, vitamins A and D vs Cooked Frozen Carrots:
- 14 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 1.2 times more Vitamin B1, 5.4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 13.9 times more Vitamin A, 1.9 times more Vitamin B3, 5.3 times more Vitamin B6, more Vitamin C, 16.8 times more Vitamin E and 8.5 times more Vitamin K than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Cooked Frozen Carrots provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have insufficient amounts of Vitamin B3, Vitamin B6, Vitamin C, Vitamin E and Vitamin K
- 14 ounces of Cooked Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D
Comparing minerals per 14 ounces for Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Cooked Frozen Carrots:
- 14 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 3.5 times more Calcium, 1.4 times more Magnesium, 2.8 times more Phosphorus and 3.8 times more Selenium than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 1.6 times more Potassium and 1.5 times more Zinc than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Cooked Frozen Carrots contain similar levels of Copper, Iron, Sodium and Water per 14 ounces.
- 14 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 1.3 times more Omega 6 and 4.1 times more Protein than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 2.2 times more Carbohydrate, 1.6 times more Sugars and 11 times more Fiber than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Cooked Frozen Carrots offer comparable quantities of Omega 3 per 14 ounces.
- 14 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide inadequate amounts of Fiber
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Omega 6 and Protein
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy in 14 ounces.