Nutrient Comparison: Boiled Carrots VS Canned Ginger Root, Pickled, With Artificial Sweetener per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Carrots versus 5 oz of Canned Ginger Root, Pickled, With Artificial Sweetener to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Carrots vs Canned Ginger Root, Pickled, With Artificial Sweetener:
- 5 ounces of Boiled Carrots have more Vitamin A, 3.3 times more Vitamin B1, 2.9 times more Vitamin B2, 29.3 times more Vitamin B3, 1.6 times more Vitamin B5, 4.1 times more Vitamin B6, 14 times more Vitamin B9, more Vitamin C, 5.7 times more Vitamin E and 6.2 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
- 5 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled Carrots vs Canned Ginger Root, Pickled, With Artificial Sweetener:
- 5 ounces of Boiled Carrots have 1.2 times more Iron, 2.5 times more Magnesium, 15 times more Phosphorus and 6.5 times more Potassium than Canned Ginger Root, Pickled, With Artificial Sweetener.
- While 5 oz of Canned Ginger Root, Pickled, With Artificial Sweetener contain 2.5 times more Calcium, 3 times more Manganese and 15.6 times more Sodium than Boiled and Drained Carrots.
- Both Boiled Carrots and Canned Ginger Root, Pickled, With Artificial Sweetener contain similar levels of Water per five ounces.
- 5 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener lack sufficient amounts of Magnesium, Phosphorus and Potassium
- Both Boiled and Drained Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener lack sufficient amounts of Copper, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Carrots have 1.7 times more Carbohydrate and more Sugars than Canned Ginger Root, Pickled, With Artificial Sweetener.
- Both Boiled Carrots and Canned Ginger Root, Pickled, With Artificial Sweetener offer comparable quantities of Fiber per five ounces.
- Both Boiled and Drained Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.