Nutrient Comparison: Cooked Frozen Carrots VS Puddings, vanilla, ready-to-eat, fat free per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Puddings, vanilla, ready-to-eat, fat free to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Puddings, vanilla, ready-to-eat, fat free:
- 1 kilogram of Cooked Frozen Carrots has 846 times more Vitamin A, 1.4 times more Vitamin B1, 8 times more Vitamin B3, 4.4 times more Vitamin B6, 3.7 times more Vitamin B9, 1.9 times more Vitamin C, more Vitamin E and more Vitamin K than Puddings, vanilla, ready-to-eat, fat free.
- While 1 kg of Puddings, vanilla, ready-to-eat, fat free contains 2.4 times more Vitamin B2 and more Vitamin B12 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Puddings, vanilla, ready-to-eat, fat free provide similar amounts of Vitamin B5 per one kilogram.
- 1 kilogram of Cooked Frozen Carrots have insufficient amounts of Vitamin B12
- 1 kilogram of Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Puddings, vanilla, ready-to-eat, fat free:
- 1 kilogram of Cooked Frozen Carrots has 6.3 times more Copper, 1.5 times more Iron, 1.6 times more Magnesium, 41.8 times more Manganese, 1.8 times more Potassium and 1.5 times more Zinc than Puddings, vanilla, ready-to-eat, fat free.
- While 1 kg of Puddings, vanilla, ready-to-eat, fat free contains 1.7 times more Phosphorus, 2.8 times more Selenium and 3.2 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Puddings, vanilla, ready-to-eat, fat free contain similar levels of Calcium and Water per one kilogram.
- 1 kilogram of Cooked Frozen Carrots lack sufficient amounts of Selenium
- 1 kilogram of Puddings, vanilla, ready-to-eat, fat free lack sufficient amounts of Copper, Magnesium and Manganese
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Frozen Carrots has more Omega 3 and more Fiber than Puddings, vanilla, ready-to-eat, fat free.
- While 1 kg of Puddings, vanilla, ready-to-eat, fat free contains 2.4 times more Energy, 2.6 times more Carbohydrate, 3.7 times more Sugars and 3.5 times more Protein than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- 1 kilogram of Puddings, vanilla, ready-to-eat, fat free provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Puddings, vanilla, ready-to-eat, fat free provide inadequate amounts of Omega 6 in one kilogram.