Nutrient Comparison: Cooked Frozen Carrots VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of Tortillas, ready-to-bake or -fry, flour, shelf stable to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 1 pound of Cooked Frozen Carrots has more Vitamin A, 3 times more Vitamin B6, more Vitamin C and 3.2 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 1 lb of Tortillas, ready-to-bake or -fry, flour, shelf stable contains 16.2 times more Vitamin B1, 3.4 times more Vitamin B2, 10.1 times more Vitamin B3, 1.6 times more Vitamin B5 and 10.7 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Tortillas, ready-to-bake or -fry, flour, shelf stable provide similar amounts of Vitamin E per one pound.
- 1 pound of Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Frozen Carrots vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 1 pound of Cooked Frozen Carrots has 1.4 times more Potassium and 2.8 times more Water than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 1 lb of Tortillas, ready-to-bake or -fry, flour, shelf stable contains 4.7 times more Calcium, 1.4 times more Copper, 6.3 times more Iron, 1.9 times more Magnesium, 3.1 times more Manganese, 6.9 times more Phosphorus, 36.5 times more Selenium, 12.6 times more Sodium and 1.6 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 1.5 times more Sugars and 1.4 times more Fiber than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 1 lb of Tortillas, ready-to-bake or -fry, flour, shelf stable contains 8 times more Energy, 11.1 times more Fat, 10.2 times more Saturated Fat, 8.8 times more Omega 3, 6.1 times more Omega 6, 6.4 times more Carbohydrate and 13.8 times more Protein than Boiled and Drained Frozen Carrots.
- 1 pound of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein