Nutrient Comparison: Cooked Frozen Carrots VS Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Cooked Frozen Carrots have more Vitamin A, 3.4 times more Vitamin B5, 1.6 times more Vitamin B6, 11.5 times more Vitamin C, 101 times more Vitamin E and 6.8 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.6 times more Vitamin B1, 1.3 times more Vitamin B3 and 4 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B2 per five ounces.
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B5, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Cooked Frozen Carrots have 1.6 times more Potassium and 7.4 times more Sodium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 3.2 times more Calcium, 1.9 times more Copper, 2.1 times more Iron, 2.5 times more Magnesium, 2.3 times more Manganese, 3 times more Phosphorus, 14.8 times more Selenium and 1.8 times more Zinc than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Water per five ounces.
- 5 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 6.6 times more Carbohydrate, 5.8 times more Sugars and 16.5 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.6 times more Energy, 5.4 times more Fat, 5.6 times more Omega 3, 6.3 times more Omega 6 and 12.4 times more Protein than Boiled and Drained Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber