Nutrient Comparison: Cooked Frozen Carrots VS Whole Blue Corn Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Whole Blue Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Whole Blue Corn Flour:
- 1 kg of Whole-grain Blue Corn Flour contains 5.3 times more Vitamin B1, 6.2 times more Vitamin B2, 6.3 times more Vitamin B3, 3.2 times more Vitamin B5 and 5.6 times more Vitamin B6 than Boiled and Drained Frozen Carrots.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Whole Blue Corn Flour:
- 1 kilogram of Cooked Frozen Carrots has 7 times more Calcium, 11.8 times more Sodium and 8.3 times more Water than Whole Blue Corn Flour.
- While 1 kg of Whole-grain Blue Corn Flour contains 1.9 times more Copper, 3.3 times more Iron, 10 times more Magnesium, 3.2 times more Manganese, 8.5 times more Phosphorus, 2 times more Potassium, 3.7 times more Selenium and 6.4 times more Zinc than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots lack sufficient amounts of Selenium
- 1 kilogram of Whole Blue Corn Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Whole-grain Blue Corn Flour contains 9.8 times more Energy, 7.5 times more Fat, 9.6 times more Carbohydrate, 2.5 times more Fiber and 15.1 times more Protein than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein