Nutrient Comparison: Cooked Frozen Carrots VS Soy Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Soy Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Soy Flour:
- 1 kilogram of Cooked Frozen Carrots has 141 times more Vitamin A and more Vitamin C than Soy Flour.
- While 1 kg of Raw Full-fat Soy Flour contains 19.4 times more Vitamin B1, 31.4 times more Vitamin B2, 10.4 times more Vitamin B3, 9.1 times more Vitamin B5, 5.5 times more Vitamin B6, 31.4 times more Vitamin B9, 1.9 times more Vitamin E and 5.1 times more Vitamin K than Boiled and Drained Frozen Carrots.
- 1 kilogram of Soy Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Raw Full-fat Soy Flour have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Soy Flour:
- 1 kilogram of Cooked Frozen Carrots has 4.5 times more Sodium and 17.5 times more Water than Soy Flour.
- While 1 kg of Raw Full-fat Soy Flour contains 5.9 times more Calcium, 35.6 times more Copper, 12 times more Iron, 39 times more Magnesium, 13.6 times more Manganese, 15.9 times more Phosphorus, 13.1 times more Potassium, 12.5 times more Selenium and 11.2 times more Zinc than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Raw Full-fat Soy Flour contains 11.7 times more Energy, 30.4 times more Fat, 24.9 times more Saturated Fat, 31.3 times more Omega 3, 35.6 times more Omega 6, 4.1 times more Carbohydrate, 1.8 times more Sugars, 2.9 times more Fiber and 65.2 times more Protein than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein