Nutrient Comparison: Cooked Frozen Carrots VS Stewed Prunes per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Stewed Prunes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Stewed Prunes:
- 5 ounces of Cooked Frozen Carrots have 32.5 times more Vitamin A, 1.2 times more Vitamin B2, 1.6 times more Vitamin B5, more Vitamin B9 and more Vitamin C than Stewed Prunes.
- While 5 oz of Stewed dehydrated Prunes contain 1.5 times more Vitamin B1, 2.4 times more Vitamin B3 and 2.3 times more Vitamin B6 than Boiled and Drained Frozen Carrots.
- 5 ounces of Stewed Prunes have insufficient amounts of Vitamin B9 and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Stewed dehydrated Prunes have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Stewed Prunes:
- 5 ounces of Cooked Frozen Carrots have 1.5 times more Calcium, 1.6 times more Manganese, 29.5 times more Sodium, 1.4 times more Zinc and 1.3 times more Water than Stewed Prunes.
- While 5 oz of Stewed dehydrated Prunes contain 2.5 times more Copper, 2.2 times more Iron, 1.9 times more Magnesium and 1.8 times more Potassium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Stewed Prunes contain similar levels of Phosphorus per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Stewed dehydrated Prunes contain 3.1 times more Energy, 3.8 times more Carbohydrate and 2.1 times more Protein than Boiled and Drained Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Boiled and Drained Frozen Carrots as well as Stewed dehydrated Prunes provide inadequate amounts of Omega 6 in five ounces.