Nutrient Comparison: Scallop Summer Squash VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Scallop Summer Squash 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 Scallop Summer Squash vs Cooked Frozen Carrots:
- 14 ounces of Scallop Summer Squash have 2.3 times more Vitamin B1, 1.4 times more Vitamin B3, 1.3 times more Vitamin B6, 2.7 times more Vitamin B9 and 7.8 times more Vitamin C than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 76.9 times more Vitamin A, 1.7 times more Vitamin B5, 7.8 times more Vitamin E and 4.1 times more Vitamin K than Raw Scallop Summer Squash.
- Both Scallop Summer Squash and Cooked Frozen Carrots provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Scallop Summer Squash have insufficient amounts of Vitamin A and Vitamin E
- Both Raw Scallop Summer Squash 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 Scallop Summer Squash vs Cooked Frozen Carrots:
- 14 ounces of Scallop Summer Squash have 1.2 times more Copper and 2.1 times more Magnesium than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 1.8 times more Calcium, 1.3 times more Iron and 59 times more Sodium than Raw Scallop Summer Squash.
- Both Scallop Summer Squash and Cooked Frozen Carrots contain similar levels of Manganese, Phosphorus, Potassium, Zinc and Water per 14 ounces.
- 14 ounces of Scallop Summer Squash lack sufficient amounts of Calcium
- Both Raw Scallop Summer Squash as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Scallop Summer Squash have 2.1 times more Protein than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 2 times more Carbohydrate, 1.7 times more Sugars and 2.8 times more Fiber than Raw Scallop Summer Squash.
- Both Scallop Summer Squash and Cooked Frozen Carrots offer comparable quantities of Omega 3 per 14 ounces.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- Both Raw Scallop Summer Squash as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy and Omega 6 in 14 ounces.