Lets compare vitamin content per 1 pound of Carrots vs Pie crust, standard-type, prepared from recipe, baked:
Raw Carrots have more Vitamin A, 1.5 times more Vitamin B5, 5.5 times more Vitamin B6, more Vitamin C and 2.1 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 5.9 times more Vitamin B1, 4.8 times more Vitamin B2, 3.4 times more Vitamin B3 and 3.5 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, prepared from recipe, baked have similar amounts of Vitamin K per 1 lb.
Both Raw Carrots as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Carrots vs Pie crust, standard-type, prepared from recipe, baked:
Raw Carrots have 3.3 times more Calcium, 4.8 times more Potassium and 9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 2 times more Copper, 9.6 times more Iron, 3 times more Manganese, 1.9 times more Phosphorus, 211 times more Selenium, 7.9 times more Sodium and 1.8 times more Zinc than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, prepared from recipe, baked have similar amounts of Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Carrots have 27.9 times more Sugars and 1.6 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 12.9 times more Energy, 144.2 times more Fat, 269.4 times more Saturated Fat, 278.5 times more Omega 3, 85.7 times more Omega 6, 5 times more Carbohydrate and 6.9 times more Protein than Raw Carrots.
Both Raw Carrots as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.