Comparing Nutrients in 500 calories RaspberriesVS Cooked Frozen Carrots
Weight per 500 calories
Raspberries
962g
Cooked Frozen Carrots
1351g
Raspberries have 1.4 times more energy per 100g than Cooked Frozen Carrots. It has low energy density when compared to other foods. Boiled and Drained Frozen Carrots having low energy density.
Discover which food has more nutrients per 500 calories - Raspberries or Cooked Frozen Carrots?
Raspberries VS Cooked Frozen Carrots Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Raspberries or Cooked Frozen Carrots?
Lets compare vitamin content per 500 calories of Raspberries vs Cooked Frozen Carrots:
500 calories of Raspberries have 1.3 times more Vitamin B5, 1.4 times more Vitamin B9 and 8.1 times more Vitamin C than Cooked Frozen Carrots.
While 500 kcal of Boiled and Drained Frozen Carrots contain 594.5 times more Vitamin A, 1.3 times more Vitamin B1, 1.4 times more Vitamin B2, 2.1 times more Vitamin B6, 1.6 times more Vitamin E and 2.5 times more Vitamin K than Raw Raspberries.
Both Raspberries and Cooked Frozen Carrots provide similar amounts of Vitamin B3 per 500 calories.
500 calories of Raspberries have insufficient amounts of Vitamin A
Both Raw Raspberries as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Raspberries vs Cooked Frozen Carrots:
500 calories of Raspberries have 1.4 times more Magnesium and 2.9 times more Manganese than Cooked Frozen Carrots.
While 500 kcal of Boiled and Drained Frozen Carrots contain 2 times more Calcium, 1.3 times more Copper, 1.5 times more Phosphorus, 1.8 times more Potassium, 4.2 times more Selenium, 82.9 times more Sodium and 1.5 times more Water than Raw Raspberries.
Both Raspberries and Cooked Frozen Carrots contain similar levels of Iron and Zinc per 500 calories.
500 calories of Raspberries lack sufficient amounts of Selenium
Comparison of macro-nutrients per 500 calories:
500 calories of Raspberries have 2 times more Omega 3, 6 times more Fructose, 1.4 times more Fiber and 1.5 times more Protein than Cooked Frozen Carrots.
While 500 kcal of Boiled and Drained Frozen Carrots contain 1.6 times more Omega 6 and 1.3 times more Sugars than Raw Raspberries.
Both Raspberries and Cooked Frozen Carrots offer comparable quantities of Energy and Carbohydrate per 500 calories.