Comparing Nutrients in 500 calories Pie crust, standard-type, prepared from recipe, bakedVS Canned Carrots with Salt
Weight per 500 calories
Pie crust, standard-type, prepared from recipe, baked
95g
Canned Carrots with Salt
2000g
Pie crust, standard-type, prepared from recipe, baked has 21.1 times more energy per 100g than Canned Carrots with Salt. It has very high energy density when compared to other foods. Drained Canned Carrots with Salt having very low energy density.
Discover which food has more nutrients per 500 calories - Pie crust, standard-type, prepared from recipe, baked or Canned Carrots with Salt?
Macros Ratio
ProteinFatCarbs
Pie crust, standard-type, prepared from recipe, baked
Pie Crust, Standard-type, Prepared From Recipe, Baked VS Canned Carrots With Salt Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Pie crust, standard-type, prepared from recipe, baked or Canned Carrots with Salt?
Lets compare vitamin content per 500 calories of Pie crust, standard-type, prepared from recipe, baked vs Canned Carrots with Salt:
500 kcal of Drained Canned Carrots with Salt contain more Vitamin A, 2.3 times more Vitamin B2, 3.5 times more Vitamin B3, 16.1 times more Vitamin B5, 94.4 times more Vitamin B6, 2.8 times more Vitamin B9, more Vitamin C, 50.3 times more Vitamin E and 14 times more Vitamin K than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Canned Carrots with Salt provide similar amounts of Vitamin B1 per 500 calories.
500 calories of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B5, Vitamin B6, Vitamin C and Vitamin E
Both Pie crust, standard-type, prepared from recipe, baked as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 in 500 calories.
Comparing minerals per 500 calories for Pie crust, standard-type, prepared from recipe, baked vs Canned Carrots with Salt:
500 calories of Pie crust, standard-type, prepared from recipe, baked have 2.5 times more Selenium than Canned Carrots with Salt.
While 500 kcal of Drained Canned Carrots with Salt contain 52.7 times more Calcium, 24.1 times more Copper, 4.7 times more Iron, 12 times more Magnesium, 22.1 times more Manganese, 7.6 times more Phosphorus, 56.3 times more Potassium, 9.4 times more Sodium, 12.5 times more Zinc and 199.9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
500 calories of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 500 calories:
500 calories of Pie crust, standard-type, prepared from recipe, baked have 8.6 times more Fat, 11.4 times more Saturated Fat, 2.4 times more Omega 3 and 5.1 times more Omega 6 than Canned Carrots with Salt.
While 500 kcal of Drained Canned Carrots with Salt contain 2.5 times more Carbohydrate, 307.5 times more Sugars, 18.6 times more Fiber and 2.1 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Canned Carrots with Salt offer comparable quantities of Energy per 500 calories.
500 calories of Pie crust, standard-type, prepared from recipe, baked provide inadequate amounts of Fiber
500 calories of Canned Carrots with Salt provide inadequate amounts of Omega 6