Nutrient Comparison: Cooked Frozen Carrots VS Reduced Fat Commercial Italian Salad Dressing per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Reduced Fat Commercial Italian Salad Dressing to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Reduced Fat Commercial Italian Salad Dressing:
- 5 ounces of Cooked Frozen Carrots have 846 times more Vitamin A, 2.5 times more Vitamin B1, 4.6 times more Vitamin B2, 4.4 times more Vitamin B3, more Vitamin B5, 1.5 times more Vitamin B6, 3.7 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
- While 5 oz of Reduced Fat Commercial Italian Salad Dressing contain 4.2 times more Vitamin E than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Reduced Fat Commercial Italian Salad Dressing provide similar amounts of Vitamin K per five ounces.
- 5 ounces of Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Reduced Fat Commercial Italian Salad Dressing:
- 5 ounces of Cooked Frozen Carrots have 2.3 times more Calcium, 4.3 times more Copper, 2.1 times more Iron, 2.8 times more Magnesium, 5.8 times more Manganese, 2.6 times more Phosphorus, 2.1 times more Potassium and 5.8 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
- While 5 oz of Reduced Fat Commercial Italian Salad Dressing contain 2.7 times more Selenium and 15.1 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Reduced Fat Commercial Italian Salad Dressing contain similar levels of Water per five ounces.
- 5 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
- 5 ounces of Reduced Fat Commercial Italian Salad Dressing lack sufficient amounts of Calcium, Magnesium, Manganese, Phosphorus and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have more Fiber than Reduced Fat Commercial Italian Salad Dressing.
- While 5 oz of Reduced Fat Commercial Italian Salad Dressing contain 2.8 times more Energy, 9.8 times more Fat, 6.9 times more Saturated Fat, 10.4 times more Omega 3, 9.6 times more Omega 6, 1.3 times more Carbohydrate, 2.2 times more Sugars and 18 times more Fructose than Boiled and Drained Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Omega 6
- 5 ounces of Reduced Fat Commercial Italian Salad Dressing provide inadequate amounts of Fiber
- Both Boiled and Drained Frozen Carrots as well as Reduced Fat Commercial Italian Salad Dressing provide inadequate amounts of Protein in five ounces.