Comparing Nutrients in 500 calories Cooked Frozen CarrotsVS Canned Small Ripe Olives
Weight per 500 calories
Cooked Frozen Carrots
1351g
Canned Small Ripe Olives
431g
Canned Small Ripe Olives have 3.1 times more energy per unit of mass than Boiled and Drained Frozen Carrots, which is average in comparison to other foods. Cooked Frozen Carrots having low energy density.
Discover which food has more nutrients per 500 calories - Cooked Frozen Carrots or Canned Small Ripe Olives?
Cooked Frozen Carrots VS Canned Small Ripe Olives Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Cooked Frozen Carrots or Canned Small Ripe Olives?
Lets compare vitamin content per 500 calories of Cooked Frozen Carrots vs Canned Small Ripe Olives:
500 calories of Cooked Frozen Carrots have 156 times more Vitamin A, 31.4 times more Vitamin B1, more Vitamin B2, 35.2 times more Vitamin B3, 36.4 times more Vitamin B5, 29.3 times more Vitamin B6, more Vitamin B9, 8 times more Vitamin C, 1.9 times more Vitamin E and 30.5 times more Vitamin K than Canned Small Ripe Olives.
500 calories of Canned Small Ripe Olives have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
Both Boiled and Drained Frozen Carrots as well as Canned Small Ripe Olives have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Cooked Frozen Carrots vs Canned Small Ripe Olives:
500 calories of Cooked Frozen Carrots have 1.2 times more Calcium, 8.6 times more Magnesium, 26.2 times more Manganese, 32.4 times more Phosphorus, 75.2 times more Potassium, 2.1 times more Selenium, 5 times more Zinc and 3.5 times more Water than Canned Small Ripe Olives.
While 500 kcal of Canned Small Ripe Olives contain 3.8 times more Iron and 4 times more Sodium than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Canned Small Ripe Olives contain similar levels of Copper per 500 calories.
500 calories of Canned Small Ripe Olives lack sufficient amounts of Magnesium, Manganese, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 500 calories:
500 calories of Cooked Frozen Carrots have more Omega 3, 1.4 times more Omega 6, 4 times more Carbohydrate, more Sugars, 6.5 times more Fiber and 2.2 times more Protein than Canned Small Ripe Olives.
While 500 kcal of Canned Small Ripe Olives contain 5.1 times more Fat and 6.1 times more Saturated Fat than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Canned Small Ripe Olives offer comparable quantities of Energy per 500 calories.
500 calories of Canned Small Ripe Olives provide inadequate amounts of Omega 3 and Protein