Nutrient Comparison: Carrots VS Cooked Chinese Broccoli per 1 kg
Compare the macro and micronutrient content in 1 kg of Carrots versus 1 kg of Cooked Chinese Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Carrots vs Cooked Chinese Broccoli:
- 1 kilogram of Carrots has 10.2 times more Vitamin A, 2.2 times more Vitamin B3, 1.7 times more Vitamin B5, 2 times more Vitamin B6 and 1.4 times more Vitamin E than Cooked Chinese Broccoli.
- While 1 kg of Cooked Chinese Broccoli contains 1.4 times more Vitamin B1, 2.5 times more Vitamin B2, 5.2 times more Vitamin B9, 4.8 times more Vitamin C and 6.4 times more Vitamin K than Raw Carrots.
- Both Raw Carrots as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Carrots vs Cooked Chinese Broccoli:
- 1 kilogram of Carrots has 1.2 times more Potassium and 9.9 times more Sodium than Cooked Chinese Broccoli.
- While 1 kg of Cooked Chinese Broccoli contains 3 times more Calcium, 1.4 times more Copper, 1.9 times more Iron, 1.5 times more Magnesium, 1.8 times more Manganese, 13 times more Selenium and 1.6 times more Zinc than Raw Carrots.
- Both Carrots and Cooked Chinese Broccoli contain similar levels of Phosphorus and Water per one kilogram.
- 1 kilogram of Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Carrots has 2.5 times more Carbohydrate and 5.6 times more Sugars than Cooked Chinese Broccoli.
- While 1 kg of Cooked Chinese Broccoli contains 129 times more Omega 3 than Raw Carrots.
- Both Carrots and Cooked Chinese Broccoli offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Carrots provide inadequate amounts of Omega 3 and Protein
- Both Raw Carrots as well as Cooked Chinese Broccoli provide inadequate amounts of Energy and Omega 6 in one kilogram.