Nutrient Comparison: Cooked Frozen Carrots VS Frozen Naranjilla Pulp per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of Frozen Naranjilla Pulp to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs Frozen Naranjilla Pulp:
- 1 pound of Cooked Frozen Carrots has 30.2 times more Vitamin A, more Vitamin B2, 3.7 times more Vitamin B9 and 1.3 times more Vitamin E than Frozen Naranjilla Pulp.
- While 1 lb of Frozen Naranjilla Pulp contains 1.5 times more Vitamin B1, 3.5 times more Vitamin B3, 1.3 times more Vitamin B5, 1.3 times more Vitamin B6 and 1.4 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Frozen Naranjilla Pulp provide similar amounts of Vitamin K per one pound.
- 1 pound of Frozen Naranjilla Pulp have insufficient amounts of Vitamin B2 and Vitamin B9
Comparing minerals per 1 pound for Cooked Frozen Carrots vs Frozen Naranjilla Pulp:
- 1 pound of Cooked Frozen Carrots has 4.4 times more Calcium, 2.9 times more Copper, 1.5 times more Iron, 2.5 times more Manganese, 2.6 times more Phosphorus, 14.8 times more Sodium and 3.5 times more Zinc than Frozen Naranjilla Pulp.
- Both Cooked Frozen Carrots and Frozen Naranjilla Pulp contain similar levels of Magnesium, Potassium and Water per one pound.
- 1 pound of Frozen Naranjilla Pulp lack sufficient amounts of Calcium, Phosphorus and Zinc
- Both Boiled and Drained Frozen Carrots as well as Frozen Naranjilla Pulp lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Frozen Carrots has 1.3 times more Carbohydrate and 3 times more Fiber than Frozen Naranjilla Pulp.
- Both Cooked Frozen Carrots and Frozen Naranjilla Pulp offer comparable quantities of Sugars per one pound.
- Both Boiled and Drained Frozen Carrots as well as Frozen Naranjilla Pulp provide inadequate amounts of Energy and Protein in one pound.