Nutrient Comparison: Burdock Root VS Cooked Frozen Carrots per 5 oz
Compare the macro and micronutrient content in 5 oz of Burdock Root versus 5 oz of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Burdock Root vs Cooked Frozen Carrots:
- 5 ounces of Burdock Root have 1.8 times more Vitamin B5, 2.9 times more Vitamin B6, 2.1 times more Vitamin B9 and 1.3 times more Vitamin C than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, 3 times more Vitamin B1, 1.4 times more Vitamin B3, 2.7 times more Vitamin E and 8.5 times more Vitamin K than Raw Burdock Root.
- Both Burdock Root and Cooked Frozen Carrots provide similar amounts of Vitamin B2 per five ounces.
- 5 ounces of Burdock Root have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3 and Vitamin K
- Both Raw Burdock Root as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Burdock Root vs Cooked Frozen Carrots:
- 5 ounces of Burdock Root have 1.5 times more Iron, 3.5 times more Magnesium, 1.4 times more Manganese, 1.6 times more Phosphorus and 1.6 times more Potassium than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 11.8 times more Sodium than Raw Burdock Root.
- Both Burdock Root and Cooked Frozen Carrots contain similar levels of Calcium, Copper, Zinc and Water per five ounces.
- Both Raw Burdock Root as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Burdock Root have 1.9 times more Energy, 2.2 times more Carbohydrate and 2.6 times more Protein than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 22 times more Omega 3 and 1.4 times more Sugars than Raw Burdock Root.
- Both Burdock Root and Cooked Frozen Carrots offer comparable quantities of Fiber per five ounces.
- 5 ounces of Burdock Root provide inadequate amounts of Omega 3
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Raw Burdock Root as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in five ounces.