Nutrient Comparison: Fuyu VS Cooked Frozen Carrots per 1 kg
Compare the macro and micronutrient content in 1 kg of Fuyu 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 Fuyu vs Cooked Frozen Carrots:
- 1 kilogram of Fuyu has 5.2 times more Vitamin B1, 2.7 times more Vitamin B2 and 2.6 times more Vitamin B9 than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains more Vitamin A, 1.3 times more Vitamin B5 and 11.5 times more Vitamin C than Salted and Fermented Tofu.
- Both Fuyu and Cooked Frozen Carrots provide similar amounts of Vitamin B3 and Vitamin B6 per one kilogram.
- 1 kilogram of Fuyu have insufficient amounts of Vitamin A and Vitamin C
- Both Salted and Fermented Tofu 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 Fuyu vs Cooked Frozen Carrots:
- 1 kilogram of Fuyu has 1.3 times more Calcium, 4.6 times more Copper, 3.7 times more Iron, 4.7 times more Magnesium, 7 times more Manganese, 2.4 times more Phosphorus, 28.8 times more Selenium, 48.7 times more Sodium and 4.5 times more Zinc than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains 2.6 times more Potassium and 1.3 times more Water than Salted and Fermented Tofu.
- 1 kilogram of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Fuyu has 3.1 times more Energy, 11.8 times more Fat, 9.6 times more Saturated Fat, 12.1 times more Omega 3, 13.8 times more Omega 6 and 15.4 times more Protein than Cooked Frozen Carrots.
- While 1 kg of Boiled and Drained Frozen Carrots contains 1.8 times more Carbohydrate than Salted and Fermented Tofu.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein