Nutrient Comparison: Cooked Frozen Carrots VS Soymilk (All flavors), lowfat, with added calcium, vitamins A and D per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Soymilk (All flavors), lowfat, with added calcium, vitamins A and D:
- 5 ounces of Cooked Frozen Carrots have 13.6 times more Vitamin A and more Vitamin C than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain more Vitamin D than Boiled and Drained Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots have insufficient amounts of Vitamin D
- 5 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Soymilk (All flavors), lowfat, with added calcium, vitamins A and D:
- 5 ounces of Cooked Frozen Carrots have 1.2 times more Iron, 3 times more Potassium and 1.6 times more Sodium than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 2.3 times more Calcium and 2 times more Phosphorus than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain similar levels of Water per five ounces.
- 5 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D lack sufficient amounts of Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 4.1 times more Fiber than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 2.8 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk (All flavors), lowfat, with added calcium, vitamins A and D offer comparable quantities of Carbohydrate and Sugars per five ounces.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- Both Boiled and Drained Frozen Carrots as well as Soymilk (All flavors), lowfat, with added calcium, vitamins A and D provide inadequate amounts of Energy in five ounces.