Nutrient Comparison: Cooked Frozen Carrots VS Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium:
- 1 kilogram of Cooked Frozen Carrots has more Vitamin A, 1.8 times more Vitamin B1, 2.5 times more Vitamin B2, 3.1 times more Vitamin B3, 3.6 times more Vitamin B5, 2.6 times more Vitamin B6, more Vitamin B9, more Vitamin E and 34 times more Vitamin K than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- While 1 kg of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contains 10.9 times more Vitamin C than Boiled and Drained Frozen Carrots.
- 1 kilogram of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium:
- 1 kilogram of Cooked Frozen Carrots has 4.6 times more Copper, 2.1 times more Iron, 2.2 times more Phosphorus, 1.8 times more Potassium, 11.8 times more Sodium and 5 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- While 1 kg of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contains 1.4 times more Manganese than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contain similar levels of Calcium, Magnesium and Water per one kilogram.
- 1 kilogram of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium lack sufficient amounts of Copper and Zinc
- Both Boiled and Drained Frozen Carrots as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Frozen Carrots has 8.8 times more Omega 3 and 16.5 times more Fiber than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- While 1 kg of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contains 1.7 times more Energy, 1.9 times more Carbohydrate, 3.5 times more Sugars and 26.3 times more Fructose than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy
- 1 kilogram of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium provide inadequate amounts of Omega 6 and Protein in one kilogram.