Nutrient Comparison: Boiled Carrots VS Non-alcoholic Wine per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Carrots versus 5 oz of Non-alcoholic Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Carrots vs Non-alcoholic Wine:
- 5 ounces of Boiled Carrots have more Vitamin A, more Vitamin B1, 4.4 times more Vitamin B2, 6.5 times more Vitamin B3, 7.7 times more Vitamin B6, 14 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Non-alcoholic Wine.
- 5 ounces of Non-alcoholic Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Non-alcoholic Wine have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled Carrots vs Non-alcoholic Wine:
- 5 ounces of Boiled Carrots have 3.3 times more Calcium, 2 times more Phosphorus, 2.7 times more Potassium and 8.3 times more Sodium than Non-alcoholic Wine.
- Both Boiled Carrots and Non-alcoholic Wine contain similar levels of Iron, Magnesium and Water per five ounces.
- 5 ounces of Non-alcoholic Wine lack sufficient amounts of Calcium
- Both Boiled and Drained Carrots as well as Non-alcoholic Wine lack sufficient amounts of Copper, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Carrots have 7.5 times more Carbohydrate, 3.1 times more Sugars and more Fiber than Non-alcoholic Wine.
- 5 ounces of Non-alcoholic Wine provide inadequate amounts of Carbohydrate and Fiber
- Both Boiled and Drained Carrots as well as Non-alcoholic Wine provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.