Nutrient Comparison: Balsamic Vinegar VS Cooked Frozen Carrots per 1 lb
Compare the macro and micronutrient content in 1 lb of Balsamic Vinegar 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 Balsamic Vinegar vs Cooked Frozen Carrots:
- 1 lb of Boiled and Drained Frozen Carrots contains 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 Balsamic Vinegar vs Cooked Frozen Carrots:
- 1 pound of Balsamic Vinegar has 1.4 times more Iron than Cooked Frozen Carrots.
- While 1 lb of Boiled and Drained Frozen Carrots contains 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.
- Both Balsamic Vinegar and Cooked Frozen Carrots 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 pound of Balsamic Vinegar has 2.4 times more Energy, 2.2 times more Carbohydrate, 3.7 times more Sugars and 26.4 times more Fructose than Cooked Frozen Carrots.
- 1 pound of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Balsamic Vinegar as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Protein in one pound.