Nutrient Comparison: Canned Carrots with Salt VS Pie crust, standard-type, prepared from recipe, baked per 5 oz
Compare the macro and micronutrient content in 5 oz of Canned Carrots with Salt versus 5 oz of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Canned Carrots with Salt vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Canned Carrots with Salt have more Vitamin A, 4.5 times more Vitamin B6, more Vitamin C and 2.4 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 21.7 times more Vitamin B1, 9.2 times more Vitamin B2, 6 times more Vitamin B3, 1.3 times more Vitamin B5, 7.4 times more Vitamin B9 and 1.5 times more Vitamin K than Drained Canned Carrots with Salt.
- 5 ounces of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin C
- Both Drained Canned Carrots with Salt as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Canned Carrots with Salt vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Canned Carrots with Salt have 2.5 times more Calcium, 2.7 times more Potassium and 9.5 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 4.5 times more Iron, 1.8 times more Magnesium, 2.8 times more Phosphorus, 52.8 times more Selenium, 2.2 times more Sodium and 1.7 times more Zinc than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Copper and Manganese per five ounces.
- 5 ounces of Canned Carrots with Salt lack sufficient amounts of Magnesium and Selenium
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Canned Carrots with Salt have 14.6 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 21.1 times more Energy, 182.1 times more Fat, 239.5 times more Saturated Fat, 50.6 times more Omega 3, 108.4 times more Omega 6, 8.6 times more Carbohydrate and 10 times more Protein than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Fiber per five ounces.
- 5 ounces of Canned Carrots with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein