Nutrient Comparison: Cooked Frozen Carrots VS White Gluten-free Bread made with rice flour, corn starch or tapioca per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of White Gluten-free Bread made with rice flour, corn starch or tapioca to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 1 kilogram of Cooked Frozen Carrots has more Vitamin A, more Vitamin C, 1.7 times more Vitamin E and 45.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 1 kg of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 12.5 times more Vitamin B1, 13.6 times more Vitamin B2, 6.7 times more Vitamin B3 and 3.3 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and White Gluten-free Bread made with rice flour, corn starch or tapioca provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 1 kilogram of Cooked Frozen Carrots has 2.6 times more Potassium and 2.1 times more Water than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 1 kg of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 3.9 times more Calcium, 5 times more Iron, 1.3 times more Manganese, 1.6 times more Phosphorus, 7.6 times more Sodium and 1.4 times more Zinc than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and White Gluten-free Bread made with rice flour, corn starch or tapioca contain similar levels of Copper and Magnesium per one kilogram.
- Both Boiled and Drained Frozen Carrots as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Frozen Carrots has 2.9 times more Omega 3 than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 1 kg of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 6.7 times more Energy, 7.7 times more Fat, 8.1 times more Saturated Fat, 1.7 times more Omega 6, 5.9 times more Carbohydrate, 1.3 times more Fiber and 7.4 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and White Gluten-free Bread made with rice flour, corn starch or tapioca offer comparable quantities of Sugars per one kilogram.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein
- 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3