Nutrient Comparison: Cooked Frozen Chopped Collards with Salt VS Canned Carrots with Liquids and Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Chopped Collards with Salt versus 5 oz of Canned Carrots with Liquids and Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Chopped Collards with Salt vs Canned Carrots with Liquids and Salt:
- 5 ounces of Cooked Frozen Chopped Collards with Salt have 2.5 times more Vitamin B1, 4.3 times more Vitamin B2, 1.5 times more Vitamin B3, 9.5 times more Vitamin B9, 13.2 times more Vitamin C, 1.7 times more Vitamin E and 63.6 times more Vitamin K than Canned Carrots with Liquids and Salt.
- Both Cooked Frozen Chopped Collards with Salt and Canned Carrots with Liquids and Salt provide similar amounts of Vitamin A, Vitamin B5 and Vitamin B6 per five ounces.
- 5 ounces of Canned Carrots with Liquids and Salt have insufficient amounts of Vitamin B1
- Both Boiled Chopped Frozen Collards, drained with Salt as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Chopped Collards with Salt vs Canned Carrots with Liquids and Salt:
- 5 ounces of Cooked Frozen Chopped Collards with Salt have 6.8 times more Calcium, 2.2 times more Iron, 3.3 times more Magnesium, 1.5 times more Manganese, 1.4 times more Phosphorus, 1.5 times more Potassium and 3.8 times more Selenium than Canned Carrots with Liquids and Salt.
- While 5 oz of Canned Carrots Solids and Liquids with Salt contain 1.9 times more Copper than Boiled Chopped Frozen Collards, drained with Salt.
- Both Cooked Frozen Chopped Collards with Salt and Canned Carrots with Liquids and Salt contain similar levels of Sodium, Zinc and Water per five ounces.
- 5 ounces of Canned Carrots with Liquids and Salt lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Chopped Collards with Salt have 1.3 times more Carbohydrate, 1.6 times more Fiber and 5.1 times more Protein than Canned Carrots with Liquids and Salt.
- While 5 oz of Canned Carrots Solids and Liquids with Salt contain 4.3 times more Sugars than Boiled Chopped Frozen Collards, drained with Salt.
- 5 ounces of Canned Carrots with Liquids and Salt provide inadequate amounts of Protein
- Both Boiled Chopped Frozen Collards, drained with Salt as well as Canned Carrots Solids and Liquids with Salt provide inadequate amounts of Energy in five ounces.