Nutrient Comparison: Stewed Prunes VS Cooked Frozen Carrots per 1 lb
Compare the macro and micronutrient content in 1 lb of Stewed Prunes versus 1 lb of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Stewed Prunes vs Cooked Frozen Carrots:
- 1 pound of Stewed Prunes has 1.5 times more Vitamin B1, 2.4 times more Vitamin B3 and 2.3 times more Vitamin B6 than Cooked Frozen Carrots.
- While 1 lb of Boiled and Drained Frozen Carrots contains 32.5 times more Vitamin A, 1.6 times more Vitamin B5, more Vitamin B9 and more Vitamin C than Stewed dehydrated Prunes.
- Both Stewed Prunes and Cooked Frozen Carrots provide similar amounts of Vitamin B2 per one pound.
- 1 pound of Stewed Prunes have insufficient amounts of Vitamin B9 and Vitamin C
- Both Stewed dehydrated Prunes as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Stewed Prunes vs Cooked Frozen Carrots:
- 1 pound of Stewed Prunes has 2.5 times more Copper, 2.2 times more Iron, 1.9 times more Magnesium and 1.8 times more Potassium than Cooked Frozen Carrots.
- While 1 lb of Boiled and Drained Frozen Carrots contains 1.5 times more Calcium, 1.6 times more Manganese, 29.5 times more Sodium, 1.4 times more Zinc and 1.3 times more Water than Stewed dehydrated Prunes.
- Both Stewed Prunes and Cooked Frozen Carrots contain similar levels of Phosphorus per one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Stewed Prunes has 3.1 times more Energy, 3.8 times more Carbohydrate and 2.1 times more Protein than Cooked Frozen Carrots.
- 1 pound of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Stewed dehydrated Prunes as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in one pound.