Nutrient Comparison: Cooked Frozen Carrots VS Pickles, cucumber, dill, reduced sodium per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Pickles, cucumber, dill, reduced sodium to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Pickles, cucumber, dill, reduced sodium:
- 5 ounces of Cooked Frozen Carrots have 141 times more Vitamin A, 3.8 times more Vitamin B3, 2.4 times more Vitamin B6, 1.4 times more Vitamin B9 and 33.7 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
- While 5 oz of Pickles, cucumber, dill, reduced sodium contain 1.5 times more Vitamin B1, 1.5 times more Vitamin B2 and 1.3 times more Vitamin K than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pickles, cucumber, dill, reduced sodium provide similar amounts of Vitamin B5 and Vitamin C per five ounces.
- 5 ounces of Pickles, cucumber, dill, reduced sodium have insufficient amounts of Vitamin A, Vitamin B3 and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Pickles, cucumber, dill, reduced sodium:
- 5 ounces of Cooked Frozen Carrots have 2.9 times more Copper, 2 times more Iron, 1.6 times more Magnesium, 2.7 times more Manganese, 1.9 times more Phosphorus, 1.6 times more Potassium, 3.3 times more Sodium and 3.5 times more Zinc than Pickles, cucumber, dill, reduced sodium.
- While 5 oz of Pickles, cucumber, dill, reduced sodium contain 1.6 times more Calcium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pickles, cucumber, dill, reduced sodium contain similar levels of Water per five ounces.
- 5 ounces of Pickles, cucumber, dill, reduced sodium lack sufficient amounts of Magnesium and Zinc
- Both Boiled and Drained Frozen Carrots as well as Pickles, cucumber, dill, reduced sodium lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 3.2 times more Carbohydrate, 3.8 times more Sugars and 3.3 times more Fiber than Pickles, cucumber, dill, reduced sodium.
- While 5 oz of Pickles, cucumber, dill, reduced sodium contain 1.6 times more Omega 3 than Boiled and Drained Frozen Carrots.
- 5 ounces of Pickles, cucumber, dill, reduced sodium provide inadequate amounts of Carbohydrate
- Both Boiled and Drained Frozen Carrots as well as Pickles, cucumber, dill, reduced sodium provide inadequate amounts of Energy, Omega 6 and Protein in five ounces.