Nutrient Comparison: Cooked Frozen Carrots VS Boiled Burdock Root with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Boiled Burdock Root with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Boiled Burdock Root with Salt:
- 5 ounces of Cooked Frozen Carrots have more Vitamin A, 1.3 times more Vitamin B3, 2.2 times more Vitamin E and 6.8 times more Vitamin K than Boiled Burdock Root with Salt.
- While 5 oz of Boiled and Drained Burdock Root with Salt contain 1.3 times more Vitamin B1, 1.6 times more Vitamin B2, 2 times more Vitamin B5, 3.3 times more Vitamin B6 and 1.8 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Burdock Root with Salt provide similar amounts of Vitamin C per five ounces.
- 5 ounces of Boiled Burdock Root with Salt have insufficient amounts of Vitamin A and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Burdock Root with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Boiled Burdock Root with Salt:
- 5 oz of Boiled and Drained Burdock Root with Salt contain 1.4 times more Calcium, 1.5 times more Iron, 3.5 times more Magnesium, 1.6 times more Manganese, 3 times more Phosphorus, 1.9 times more Potassium and 4.1 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Burdock Root with Salt contain similar levels of Copper, Zinc and Water per five ounces.
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Burdock Root with Salt lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 1.8 times more Fiber than Boiled Burdock Root with Salt.
- While 5 oz of Boiled and Drained Burdock Root with Salt contain 2.4 times more Energy, 2.7 times more Carbohydrate and 3.6 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Burdock Root with Salt offer comparable quantities of Sugars per five ounces.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein