Nutrient Comparison: Cooked Frozen Carrots VS Bay Leaf Spices per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Bay Leaf Spices to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Bay Leaf Spices:
- 1 kilogram of Cooked Frozen Carrots has 2.7 times more Vitamin A and 3.3 times more Vitamin B1 than Bay Leaf Spices.
- While 1 kg of Bay Leaf Spices contains 11.4 times more Vitamin B2, 4.8 times more Vitamin B3, 20.7 times more Vitamin B6, 16.4 times more Vitamin B9 and 20.2 times more Vitamin C than Boiled and Drained Frozen Carrots.
- 1 kilogram of Bay Leaf Spices have insufficient amounts of Vitamin B1
- Both Boiled and Drained Frozen Carrots as well as Bay Leaf Spices have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Bay Leaf Spices:
- 1 kilogram of Cooked Frozen Carrots has 2.6 times more Sodium and 16.6 times more Water than Bay Leaf Spices.
- While 1 kg of Bay Leaf Spices contains 23.8 times more Calcium, 5.1 times more Copper, 81.1 times more Iron, 10.9 times more Magnesium, 48.9 times more Manganese, 3.6 times more Phosphorus, 2.8 times more Potassium, 4.7 times more Selenium and 10.6 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 Bay Leaf Spices contains 8.5 times more Energy, 12.3 times more Fat, 19 times more Saturated Fat, 23.9 times more Omega 3, 4.3 times more Omega 6, 9.7 times more Carbohydrate, 8 times more Fiber and 13.1 times more Protein than Boiled and Drained Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein