Nutrient Comparison: Cooked Frozen Carrots VS Red Wine Vinegar per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Red Wine Vinegar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Red Wine Vinegar:
- 1 kilogram of Cooked Frozen Carrots has more Vitamin A and 4.6 times more Vitamin C than Red Wine Vinegar.
- 1 kilogram of Red Wine Vinegar have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Red Wine Vinegar:
- 1 kilogram of Cooked Frozen Carrots has 5.8 times more Calcium, 8.2 times more Copper, 2.8 times more Magnesium, 3.6 times more Manganese, 3.9 times more Phosphorus, 4.9 times more Potassium, 7.4 times more Sodium and 11.7 times more Zinc than Red Wine Vinegar.
- Both Cooked Frozen Carrots and Red Wine Vinegar contain similar levels of Iron and Water per one kilogram.
- 1 kilogram of Red Wine Vinegar lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Frozen Carrots has 28.6 times more Carbohydrate, more Sugars and more Fiber than Red Wine Vinegar.
- 1 kilogram of Red Wine Vinegar provide inadequate amounts of Carbohydrate and Fiber
- Both Boiled and Drained Frozen Carrots as well as Red Wine Vinegar provide inadequate amounts of Energy and Protein in one kilogram.