Nutrient Comparison: Cooked Frozen Carrots VS Juice, apple and grape blend, with added ascorbic acid per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Juice, apple and grape blend, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Juice, apple and grape blend, with added ascorbic acid:
- 5 ounces of Cooked Frozen Carrots have more Vitamin A, 5 times more Vitamin B1, 2.5 times more Vitamin B2, 4.8 times more Vitamin B3, 5 times more Vitamin B5, 4 times more Vitamin B6, more Vitamin B9, 101 times more Vitamin E and 68 times more Vitamin K than Juice, apple and grape blend, with added ascorbic acid.
- While 5 oz of Juice, apple and grape blend, with added ascorbic acid contain 12.3 times more Vitamin C than Boiled and Drained Frozen Carrots.
- 5 ounces of Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Juice, apple and grape blend, with added ascorbic acid:
- 5 ounces of Cooked Frozen Carrots have 3.2 times more Calcium, 8.2 times more Copper, 4.8 times more Iron, 1.6 times more Magnesium, 4.1 times more Manganese, 3.4 times more Phosphorus, 2 times more Potassium, 8.4 times more Sodium and 7 times more Zinc than Juice, apple and grape blend, with added ascorbic acid.
- Both Cooked Frozen Carrots and Juice, apple and grape blend, with added ascorbic acid contain similar levels of Water per five ounces.
- 5 ounces of Juice, apple and grape blend, with added ascorbic acid lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus and Zinc
- Both Boiled and Drained Frozen Carrots as well as Juice, apple and grape blend, with added ascorbic acid lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 7.3 times more Omega 3 and 16.5 times more Fiber than Juice, apple and grape blend, with added ascorbic acid.
- While 5 oz of Juice, apple and grape blend, with added ascorbic acid contain 1.6 times more Carbohydrate, 2.7 times more Sugars and 23.1 times more Fructose than Boiled and Drained Frozen Carrots.
- 5 ounces of Juice, apple and grape blend, with added ascorbic acid provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Juice, apple and grape blend, with added ascorbic acid provide inadequate amounts of Energy, Omega 6 and Protein in five ounces.