Nutrient Comparison: Cooked Frozen Carrots VS Low-fat Soy Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Low-fat 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 Low-fat Soy Flour:
- 1 kilogram of Cooked Frozen Carrots has 423 times more Vitamin A, more Vitamin C, 1.8 times more Vitamin E and 3.5 times more Vitamin K than Low-fat Soy Flour.
- While 1 kg of Low-fat Soy Flour contains 36.3 times more Vitamin B1, 7.6 times more Vitamin B2, 7.1 times more Vitamin B3, 8.9 times more Vitamin B5, 12.5 times more Vitamin B6 and 26.3 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- 1 kilogram of Low-fat Soy Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Low-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 Low-fat Soy Flour:
- 1 kilogram of Cooked Frozen Carrots has 6.6 times more Sodium and 19.6 times more Water than Low-fat Soy Flour.
- While 1 kg of Low-fat Soy Flour contains 8.1 times more Calcium, 19.5 times more Copper, 15.5 times more Iron, 25.9 times more Magnesium, 18.9 times more Manganese, 21.8 times more Phosphorus, 10.9 times more Potassium, 98.2 times more Selenium and 11.7 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 Low-fat Soy Flour contains 10.1 times more Energy, 13.1 times more Fat, 10.8 times more Saturated Fat, 12.6 times more Omega 3, 12.7 times more Omega 6, 4 times more Carbohydrate, 2.3 times more Sugars, 4.8 times more Fiber and 85.9 times more Protein than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein