Nutrient Comparison: Dried Red Sweet Peppers VS Cooked Frozen Carrots per 5 oz
Compare the macro and micronutrient content in 5 oz of Dried Red Sweet Peppers 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 Dried Red Sweet Peppers vs Cooked Frozen Carrots:
- 5 ounces of Dried Red Sweet Peppers have 4.6 times more Vitamin A, 40 times more Vitamin B1, 32.4 times more Vitamin B2, 17.8 times more Vitamin B3, 2.8 times more Vitamin B5, 26.5 times more Vitamin B6, 20.8 times more Vitamin B9, 826.1 times more Vitamin C, 4 times more Vitamin E and 8.4 times more Vitamin K than Cooked Frozen Carrots.
- Both Freeze-dried Red Sweet Peppers 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 Dried Red Sweet Peppers vs Cooked Frozen Carrots:
- 5 ounces of Dried Red Sweet Peppers have 3.8 times more Calcium, 16.9 times more Copper, 19.6 times more Iron, 17.1 times more Magnesium, 11.4 times more Manganese, 10.5 times more Phosphorus, 16.5 times more Potassium, 6.2 times more Selenium, 3.3 times more Sodium and 6.9 times more Zinc than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 45.2 times more Water than Freeze-dried Red Sweet Peppers.
- 5 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Dried Red Sweet Peppers have 8.5 times more Energy, 4.4 times more Fat, 3.3 times more Omega 3, 5.1 times more Omega 6, 8.9 times more Carbohydrate, 10 times more Sugars, 6.5 times more Fiber and 30.9 times more Protein than Cooked Frozen Carrots.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein