Nutrient Comparison: Cooked Frozen Carrots VS Pie crust, standard-type, prepared from recipe, baked per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Cooked Frozen Carrots have more Vitamin A, 3.4 times more Vitamin B6, more Vitamin C and 3.3 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 13 times more Vitamin B1, 7.5 times more Vitamin B2, 7.9 times more Vitamin B3 and 6.1 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pie crust, standard-type, prepared from recipe, baked provide similar amounts of Vitamin B5 and Vitamin K per five ounces.
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Cooked Frozen Carrots have 3.5 times more Calcium, 2.9 times more Potassium and 9.2 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 5.5 times more Iron, 1.3 times more Magnesium, 2.6 times more Manganese, 2.2 times more Phosphorus, 35.2 times more Selenium, 9.2 times more Sodium and 1.3 times more Zinc than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Copper per five ounces.
- 5 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 24 times more Sugars and 1.9 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 14.2 times more Energy, 50.9 times more Fat, 71.9 times more Saturated Fat, 12.7 times more Omega 3, 29.6 times more Omega 6, 6.1 times more Carbohydrate and 11 times more Protein than Boiled and Drained Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein