Nutrient Comparison: Cooked Frozen Carrots VS Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
- 1 pound of Cooked Frozen Carrots has more Vitamin A, 1.8 times more Vitamin B2, 2.1 times more Vitamin B3, 3.1 times more Vitamin B5, 50.5 times more Vitamin E and 45.3 times more Vitamin K than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 1 lb of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contains 1.9 times more Vitamin B1, 1.6 times more Vitamin B9 and 4.3 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide similar amounts of Vitamin B6 per one pound.
- 1 pound of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Frozen Carrots vs Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
- 1 pound of Cooked Frozen Carrots has 2.7 times more Calcium, 1.7 times more Iron, 3.9 times more Phosphorus, 1.5 times more Potassium, 29.5 times more Sodium and 3.2 times more Zinc than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 1 lb of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contains 3 times more Manganese than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain similar levels of Copper, Magnesium and Water per one pound.
- 1 pound of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Calcium, Phosphorus and Zinc
- Both Boiled and Drained Frozen Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Frozen Carrots has 2.4 times more Omega 3 and 16.5 times more Fiber than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 1 lb of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contains 1.7 times more Carbohydrate, 2.4 times more Sugars and 13.6 times more Fructose than Boiled and Drained Frozen Carrots.
- 1 pound of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Energy, Omega 6 and Protein in one pound.