Nutrient Comparison: Turnips VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Turnips 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 Turnips vs Cooked Frozen Carrots:
- 14 ounces of Turnips have 1.3 times more Vitamin B1, 1.4 times more Vitamin B9 and 9.1 times more Vitamin C than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, 33.7 times more Vitamin E and 136 times more Vitamin K than Raw Turnips.
- Both Turnips and Cooked Frozen Carrots provide similar amounts of Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Turnips have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Turnips 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 Turnips vs Cooked Frozen Carrots:
- 14 oz of Boiled and Drained Frozen Carrots contain 1.8 times more Iron and 1.3 times more Zinc than Raw Turnips.
- Both Turnips and Cooked Frozen Carrots contain similar levels of Calcium, Copper, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Water per 14 ounces.
- Both Raw Turnips as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Boiled and Drained Frozen Carrots contain 1.8 times more Fiber than Raw Turnips.
- Both Turnips and Cooked Frozen Carrots offer comparable quantities of Omega 3, Carbohydrate and Sugars per 14 ounces.
- Both Raw Turnips as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.