Nutrient Comparison: Cooked Frozen Carrots VS Balsamic Vinegar per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Frozen Carrots versus 1 lb of Balsamic Vinegar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Frozen Carrots vs Balsamic Vinegar:
- 1 pound of Cooked Frozen Carrots has more Vitamin A and more Vitamin C than Balsamic Vinegar.
- 1 pound of Balsamic Vinegar have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 1 pound for Cooked Frozen Carrots vs Balsamic Vinegar:
- 1 pound of Cooked Frozen Carrots has 1.3 times more Calcium, 3.2 times more Copper, 1.3 times more Manganese, 1.6 times more Phosphorus, 1.7 times more Potassium, 2.6 times more Sodium and 4.4 times more Zinc than Balsamic Vinegar.
- While 1 lb of Balsamic Vinegar contains 1.4 times more Iron than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Balsamic Vinegar contain similar levels of Magnesium and Water per one pound.
- 1 pound of Balsamic Vinegar lack sufficient amounts of Zinc
Comparison of macro-nutrients per 1 pound:
- 1 lb of Balsamic Vinegar contains 2.4 times more Energy, 2.2 times more Carbohydrate, 3.7 times more Sugars and 26.4 times more Fructose than Boiled and Drained Frozen Carrots.
- 1 pound of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Boiled and Drained Frozen Carrots as well as Balsamic Vinegar provide inadequate amounts of Protein in one pound.