Nutrient Comparison: Boiled Carrots VS Pie crust, refrigerated, regular, baked per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Carrots versus 1 kg of Pie crust, refrigerated, regular, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Carrots vs Pie crust, refrigerated, regular, baked:
- 1 kilogram of Boiled Carrots has 7.7 times more Vitamin B6, 20.6 times more Vitamin E and 34.3 times more Vitamin K than Pie crust, refrigerated, regular, baked.
- While 1 kg of Pie crust, refrigerated, regular, baked contains 2.1 times more Vitamin B1, 2 times more Vitamin B3, 1.3 times more Vitamin B5 and 2.3 times more Vitamin B9 than Boiled and Drained Carrots.
- Both Boiled Carrots and Pie crust, refrigerated, regular, baked provide similar amounts of Vitamin B2 per one kilogram.
- 1 kilogram of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Boiled Carrots vs Pie crust, refrigerated, regular, baked:
- 1 kilogram of Boiled Carrots has 2.5 times more Calcium, 2.8 times more Potassium and 11.3 times more Water than Pie crust, refrigerated, regular, baked.
- While 1 kg of Pie crust, refrigerated, regular, baked contains 3 times more Copper, 3.4 times more Iron, 1.3 times more Manganese, 1.7 times more Phosphorus, 6.4 times more Selenium and 8.1 times more Sodium than Boiled and Drained Carrots.
- Both Boiled Carrots and Pie crust, refrigerated, regular, baked contain similar levels of Magnesium per one kilogram.
- 1 kilogram of Boiled Carrots lack sufficient amounts of Copper, Selenium and Zinc
- 1 kilogram of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Carrots has 2.1 times more Fiber than Pie crust, refrigerated, regular, baked.
- While 1 kg of Pie crust, refrigerated, regular, baked contains 14.5 times more Energy, 159.4 times more Fat, 369.6 times more Saturated Fat, 148 times more Omega 3, 39.3 times more Omega 6, 7.1 times more Carbohydrate and 4.5 times more Protein than Boiled and Drained Carrots.
- 1 kilogram of Boiled Carrots provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein