Nutrient Comparison: Cooked Frozen Carrots VS TVP per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of TVP to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs TVP:
- 1 pound of Cooked Frozen Carrots has 423 times more Vitamin A, more Vitamin C, 5.1 times more Vitamin E and 3.3 times more Vitamin K than TVP.
- While 1 lb of Textured Vegetable Protein, Dry contains 20 times more Vitamin B1, 8.1 times more Vitamin B2, 4.6 times more Vitamin B3, 6 times more Vitamin B6 and 27.3 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- 1 pound of TVP have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Textured Vegetable Protein, Dry have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Frozen Carrots vs TVP:
- 1 pound of Cooked Frozen Carrots has 2 times more Sodium and 12.9 times more Water than TVP.
- While 1 lb of Textured Vegetable Protein, Dry contains 7.4 times more Calcium, 18.3 times more Copper, 18.9 times more Iron, 27.3 times more Magnesium, 24 times more Manganese, 22.9 times more Phosphorus, 13 times more Potassium, 36.7 times more Selenium and 16 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 lb of Textured Vegetable Protein, Dry contains 8.9 times more Energy, 2.3 times more Omega 3, 1.4 times more Omega 6, 4.1 times more Carbohydrate, 2.3 times more Sugars, 4.4 times more Fiber and 86.2 times more Protein than Boiled and Drained Frozen Carrots.
- 1 pound of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein