Nutrient Comparison: Cooked Frozen Carrots VS Non-alcoholic Wine per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen 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 Cooked Frozen Carrots vs Non-alcoholic Wine:
- 5 ounces of Cooked Frozen Carrots have more Vitamin A, more Vitamin B1, 3.7 times more Vitamin B2, 4.2 times more Vitamin B3, 4.2 times more Vitamin B6, 11 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 Frozen 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 Cooked Frozen Carrots vs Non-alcoholic Wine:
- 5 ounces of Cooked Frozen Carrots have 3.9 times more Calcium, 7.5 times more Copper, 1.3 times more Iron, 2.1 times more Phosphorus, 2.2 times more Potassium, 8.4 times more Sodium and 4.4 times more Zinc than Non-alcoholic Wine.
- Both Cooked Frozen Carrots and Non-alcoholic Wine contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Non-alcoholic Wine lack sufficient amounts of Calcium, Copper and Zinc
- Both Boiled and Drained Frozen Carrots as well as Non-alcoholic Wine lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have more Omega 3, 7 times more Carbohydrate, 3.7 times more Sugars and more Fiber than Non-alcoholic Wine.
- 5 ounces of Non-alcoholic Wine provide inadequate amounts of Omega 3, Carbohydrate and Fiber
- Both Boiled and Drained Frozen Carrots as well as Non-alcoholic Wine provide inadequate amounts of Energy, Omega 6 and Protein in five ounces.