Nutrient Comparison: Cooked Frozen Carrots VS Non-alcoholic Wine per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of Non-alcoholic Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs Non-alcoholic Wine:
- 1 pound of Cooked Frozen Carrots has more Vitamin A, more Vitamin B1, 3.7 times more Vitamin B2, 4.2 times more Vitamin B3, 4.2 times more Vitamin B6, 11 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Non-alcoholic Wine.
- 1 pound of Non-alcoholic Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Non-alcoholic Wine have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Frozen Carrots vs Non-alcoholic Wine:
- 1 pound of Cooked Frozen Carrots has 3.9 times more Calcium, 7.5 times more Copper, 1.3 times more Iron, 2.1 times more Phosphorus, 2.2 times more Potassium, 8.4 times more Sodium and 4.4 times more Zinc than Non-alcoholic Wine.
- Both Cooked Frozen Carrots and Non-alcoholic Wine contain similar levels of Magnesium and Water per one pound.
- 1 pound of Non-alcoholic Wine lack sufficient amounts of Calcium, Copper and Zinc
- Both Boiled and Drained Frozen Carrots as well as Non-alcoholic Wine lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Frozen Carrots has more Omega 3, 7 times more Carbohydrate, 3.7 times more Sugars and more Fiber than Non-alcoholic Wine.
- 1 pound of Non-alcoholic Wine provide inadequate amounts of Omega 3, Carbohydrate and Fiber
- Both Boiled and Drained Frozen Carrots as well as Non-alcoholic Wine provide inadequate amounts of Energy, Omega 6 and Protein in one pound.