Nutrient Comparison: Low-fat Soy Flour VS Cooked Frozen Carrots per 1 kg
Compare the macro and micronutrient content in 1 kg of Low-fat Soy Flour versus 1 kg of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Low-fat Soy Flour vs Cooked Frozen Carrots:
- 1 kilogram of Low-fat Soy Flour has 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 Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains 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.
- 1 kilogram of Low-fat Soy Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Low-fat Soy Flour as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Low-fat Soy Flour vs Cooked Frozen Carrots:
- 1 kilogram of Low-fat Soy Flour has 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 Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains 6.6 times more Sodium and 19.6 times more Water than Low-fat Soy Flour.
- 1 kilogram of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Low-fat Soy Flour has 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 Cooked Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein