Nutrient Comparison: Soy Nuts VS Cooked Frozen Carrots per 1 kg
Compare the macro and micronutrient content in 1 kg of Soy Nuts 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 Soy Nuts vs Cooked Frozen Carrots:
- 1 kilogram of Soy Nuts has 14.2 times more Vitamin B1, 20.4 times more Vitamin B2, 2.5 times more Vitamin B3, 2.7 times more Vitamin B5, 2.7 times more Vitamin B6, 18.6 times more Vitamin B9, 2 times more Vitamin C and 2.7 times more Vitamin K than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains more Vitamin A than Dry-roasted Soybeans.
- 1 kilogram of Soy Nuts have insufficient amounts of Vitamin A
- Both Dry-roasted Soybeans 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 Soy Nuts vs Cooked Frozen Carrots:
- 1 kilogram of Soy Nuts has 4 times more Calcium, 13.2 times more Copper, 7.5 times more Iron, 20.7 times more Magnesium, 13.1 times more Manganese, 20.9 times more Phosphorus, 7.1 times more Potassium, 32.2 times more Selenium and 13.6 times more Zinc than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains 29.5 times more Sodium and 112.9 times more Water than Dry-roasted Soybeans.
- 1 kilogram of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Soy Nuts has 12.1 times more Energy, 31.8 times more Fat, 26.1 times more Saturated Fat, 32.8 times more Omega 3, 37.2 times more Omega 6, 3.7 times more Carbohydrate, 2.5 times more Fiber and 74.7 times more Protein than Cooked Frozen Carrots.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein