Nutrient Comparison: Cooked Frozen Carrots VS Pear nectar, canned, without added ascorbic acid per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Pear nectar, canned, without 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 Pear nectar, canned, without added ascorbic acid:
- 5 ounces of Cooked Frozen Carrots have more Vitamin A, 15 times more Vitamin B1, 2.8 times more Vitamin B2, 3.3 times more Vitamin B3, 7.9 times more Vitamin B5, 6 times more Vitamin B6, 11 times more Vitamin B9, 2.1 times more Vitamin C, 20.2 times more Vitamin E and 7.6 times more Vitamin K than Pear nectar, canned, without added ascorbic acid.
- 5 ounces of Pear nectar, canned, without added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Pear nectar, canned, without 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 Pear nectar, canned, without added ascorbic acid:
- 5 ounces of Cooked Frozen Carrots have 7 times more Calcium, 1.2 times more Copper, 2 times more Iron, 3.7 times more Magnesium, 5.6 times more Manganese, 10.3 times more Phosphorus, 14.8 times more Potassium, 14.8 times more Sodium and 5 times more Zinc than Pear nectar, canned, without added ascorbic acid.
- Both Cooked Frozen Carrots and Pear nectar, canned, without added ascorbic acid contain similar levels of Water per five ounces.
- 5 ounces of Pear nectar, canned, without added ascorbic acid lack sufficient amounts of Calcium, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Boiled and Drained Frozen Carrots as well as Pear nectar, canned, without 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 more Omega 3 and 5.5 times more Fiber than Pear nectar, canned, without added ascorbic acid.
- While 5 oz of Pear nectar, canned, without added ascorbic acid contain 1.6 times more Energy, 2 times more Carbohydrate and 3.7 times more Sugars than Boiled and Drained Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy
- 5 ounces of Pear nectar, canned, without added ascorbic acid provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Pear nectar, canned, without added ascorbic acid provide inadequate amounts of Omega 6 and Protein in five ounces.