Whole Yellow Corn Flour has 9.8 times more energy per 100g than Cooked Frozen Carrots. It has high energy density when compared to other foods. Boiled and Drained Frozen Carrots having low energy density.
Discover which food has more nutrients per 300 calories - Whole Yellow Corn Flour or Cooked Frozen Carrots?
Whole Yellow Corn Flour VS Cooked Frozen Carrots Nutrients Per 300 Kcal
Discover which food has more nutrients per 300 calories - Whole Yellow Corn Flour or Cooked Frozen Carrots?
Lets compare vitamin content per 300 calories of Whole Yellow Corn Flour vs Cooked Frozen Carrots:
300 kcal of Boiled and Drained Frozen Carrots contain 750.4 times more Vitamin A, 4.5 times more Vitamin B2, 2.1 times more Vitamin B3, 2.6 times more Vitamin B5, 2.2 times more Vitamin B6, 4.3 times more Vitamin B9, more Vitamin C, 23.5 times more Vitamin E and 442.3 times more Vitamin K than Whole-grain Yellow Corn Flour.
Both Whole Yellow Corn Flour and Cooked Frozen Carrots provide similar amounts of Vitamin B1 per 300 calories.
300 calories of Whole Yellow Corn Flour have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
Both Whole-grain Yellow Corn Flour as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 300 calories.
Comparing minerals per 300 calories for Whole Yellow Corn Flour vs Cooked Frozen Carrots:
300 calories of Whole Yellow Corn Flour have 2.6 times more Selenium than Cooked Frozen Carrots.
While 300 kcal of Boiled and Drained Frozen Carrots contain 48.8 times more Calcium, 3.5 times more Copper, 2.2 times more Iron, 3.5 times more Manganese, 5.9 times more Potassium, 115.1 times more Sodium, 2 times more Zinc and 80.8 times more Water than Whole-grain Yellow Corn Flour.
Both Whole Yellow Corn Flour and Cooked Frozen Carrots contain similar levels of Magnesium and Phosphorus per 300 calories.
300 calories of Whole Yellow Corn Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 300 calories:
300 calories of Whole Yellow Corn Flour have 1.2 times more Protein than Cooked Frozen Carrots.
While 300 kcal of Boiled and Drained Frozen Carrots contain 8.1 times more Omega 3, 1.7 times more Omega 6, 62.2 times more Sugars and 4.4 times more Fiber than Whole-grain Yellow Corn Flour.
Both Whole Yellow Corn Flour and Cooked Frozen Carrots offer comparable quantities of Energy and Carbohydrate per 300 calories.
300 calories of Whole Yellow Corn Flour provide inadequate amounts of Omega 3