Nutrient Comparison: Canned Small Ripe Olives VS Cooked Frozen Carrots per 5 oz
Compare the macro and micronutrient content in 5 oz of Canned Small Ripe Olives versus 5 oz of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Canned Small Ripe Olives vs Cooked Frozen Carrots:
- 5 ounces of Canned Small Ripe Olives have 1.6 times more Vitamin E than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 49.8 times more Vitamin A, 10 times more Vitamin B1, more Vitamin B2, 11.2 times more Vitamin B3, 11.6 times more Vitamin B5, 9.3 times more Vitamin B6, more Vitamin B9, 2.6 times more Vitamin C and 9.7 times more Vitamin K than Canned Small Ripe Olives.
- 5 ounces of Canned Small Ripe Olives have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Canned Small Ripe Olives as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Canned Small Ripe Olives vs Cooked Frozen Carrots:
- 5 ounces of Canned Small Ripe Olives have 2.5 times more Calcium, 3.1 times more Copper, 11.8 times more Iron and 12.5 times more Sodium than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 2.8 times more Magnesium, 8.4 times more Manganese, 10.3 times more Phosphorus, 24 times more Potassium and 1.6 times more Zinc than Canned Small Ripe Olives.
- Both Canned Small Ripe Olives and Cooked Frozen Carrots contain similar levels of Water per five ounces.
- 5 ounces of Canned Small Ripe Olives lack sufficient amounts of Magnesium, Manganese, Phosphorus and Potassium
- Both Canned Small Ripe Olives as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Canned Small Ripe Olives have 3.1 times more Energy, 16 times more Fat, 19 times more Saturated Fat and 2.2 times more Omega 6 than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain more Omega 3, 1.3 times more Carbohydrate, more Sugars and 2.1 times more Fiber than Canned Small Ripe Olives.
- 5 ounces of Canned Small Ripe Olives provide inadequate amounts of Omega 3
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Omega 6
- Both Canned Small Ripe Olives as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Protein in five ounces.