Nutrient Comparison: Cooked Frozen Carrots VS Custard-apple per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Custard-apple to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Custard-apple:
- 1 kilogram of Cooked Frozen Carrots has 423 times more Vitamin A and 1.3 times more Vitamin B5 than Custard-apple.
- While 1 kg of Raw Custard-apple contains 2.7 times more Vitamin B1, 2.7 times more Vitamin B2, 2.6 times more Vitamin B6 and 8.3 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Custard-apple provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Custard-apple have insufficient amounts of Vitamin A
- Both Boiled and Drained Frozen Carrots as well as Raw Custard-apple have insufficient amounts of Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Custard-apple:
- 1 kilogram of Cooked Frozen Carrots has 1.5 times more Phosphorus, 14.8 times more Sodium and 1.3 times more Water than Custard-apple.
- While 1 kg of Raw Custard-apple contains 1.3 times more Iron, 1.6 times more Magnesium and 2 times more Potassium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Custard-apple contain similar levels of Calcium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Frozen Carrots has 1.4 times more Fiber than Custard-apple.
- While 1 kg of Raw Custard-apple contains 2.7 times more Energy, 3.3 times more Carbohydrate and 2.9 times more Protein than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein