Nutrient Comparison: Canned Carrots with Liquids and Salt VS Cooked Frozen Turnips per 5 oz
Compare the macro and micronutrient content in 5 oz of Canned Carrots with Liquids and Salt versus 5 oz of Cooked Frozen Turnips to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Canned Carrots with Liquids and Salt vs Cooked Frozen Turnips:
- 5 ounces of Canned Carrots with Liquids and Salt have more Vitamin A, 1.7 times more Vitamin B6, 36.5 times more Vitamin E and 98 times more Vitamin K than Cooked Frozen Turnips.
- While 5 oz of Boiled and Drained Frozen Turnips contain 1.8 times more Vitamin B1, 1.3 times more Vitamin B3 and 2 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Cooked Frozen Turnips provide similar amounts of Vitamin B2 and Vitamin B5 per five ounces.
- 5 ounces of Canned Carrots with Liquids and Salt have insufficient amounts of Vitamin B1
- 5 ounces of Cooked Frozen Turnips have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Canned Carrots Solids and Liquids with Salt as well as Boiled and Drained Frozen Turnips have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Canned Carrots with Liquids and Salt vs Cooked Frozen Turnips:
- 5 ounces of Canned Carrots with Liquids and Salt have 1.6 times more Copper, 4.5 times more Manganese, 6.7 times more Sodium and 1.5 times more Zinc than Cooked Frozen Turnips.
- While 5 oz of Boiled and Drained Frozen Turnips contain 1.9 times more Iron, 1.6 times more Magnesium and 1.3 times more Phosphorus than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Cooked Frozen Turnips contain similar levels of Calcium, Potassium and Water per five ounces.
- 5 ounces of Cooked Frozen Turnips lack sufficient amounts of Zinc
- Both Canned Carrots Solids and Liquids with Salt as well as Boiled and Drained Frozen Turnips lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Canned Carrots with Liquids and Salt have 1.2 times more Carbohydrate than Cooked Frozen Turnips.
- While 5 oz of Boiled and Drained Frozen Turnips contain 11.8 times more Omega 3 and 2.6 times more Protein than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Cooked Frozen Turnips offer comparable quantities of Sugars and Fiber per five ounces.
- 5 ounces of Canned Carrots with Liquids and Salt provide inadequate amounts of Omega 3 and Protein
- Both Canned Carrots Solids and Liquids with Salt as well as Boiled and Drained Frozen Turnips provide inadequate amounts of Energy and Omega 6 in five ounces.