Nutrient Comparison: Cooked Frozen Carrots VS Low Fat Peanut Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of Low Fat Peanut Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs Low Fat Peanut Flour:
- 1 pound of Cooked Frozen Carrots has more Vitamin A and more Vitamin C than Low Fat Peanut Flour.
- While 1 lb of Low Fat Peanut Flour contains 15.2 times more Vitamin B1, 4.6 times more Vitamin B2, 27.6 times more Vitamin B3, 8.9 times more Vitamin B5, 3.6 times more Vitamin B6 and 12.1 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- 1 pound of Low Fat Peanut Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Low Fat Peanut Flour have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Frozen Carrots vs Low Fat Peanut Flour:
- 1 pound of Cooked Frozen Carrots has 59 times more Sodium and 11.6 times more Water than Low Fat Peanut Flour.
- While 1 lb of Low Fat Peanut Flour contains 3.7 times more Calcium, 24.9 times more Copper, 8.9 times more Iron, 4.4 times more Magnesium, 25.3 times more Manganese, 16.4 times more Phosphorus, 7.1 times more Potassium, 11.8 times more Selenium and 17.1 times more Zinc than Boiled and Drained Frozen Carrots.
- 1 pound of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Frozen Carrots has 44 times more Omega 3 than Low Fat Peanut Flour.
- While 1 lb of Low Fat Peanut Flour contains 11.6 times more Energy, 32.2 times more Fat, 25.3 times more Saturated Fat, 23.9 times more Omega 6, 4 times more Carbohydrate, 4.8 times more Fiber and 58.3 times more Protein than Boiled and Drained Frozen Carrots.
- 1 pound of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein
- 1 pound of Low Fat Peanut Flour provide inadequate amounts of Omega 3