Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, unbaked vs Canned Carrots with Liquids and Salt:
Pie crust, refrigerated, regular, unbaked has 3.5 times more Vitamin B1, 1.9 times more Vitamin B2, 2.7 times more Vitamin B3, 2.2 times more Vitamin B5 and 3.1 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 5.6 times more Vitamin B6, 14.6 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, unbaked vs Canned Carrots with Liquids and Salt:
Pie crust, refrigerated, regular, unbaked has 2 times more Iron, 2.3 times more Phosphorus, 10 times more Selenium and 1.7 times more Sodium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 3.1 times more Calcium, 2.3 times more Copper, 2.5 times more Manganese, 2.4 times more Potassium, 1.5 times more Zinc and 4.8 times more Water than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Canned Carrots Solids and Liquids with Salt have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, unbaked has 19.3 times more Energy, 181.9 times more Fat, 383.8 times more Saturated Fat, 16.4 times more Omega 3, 53.5 times more Omega 6, 9.5 times more Carbohydrate and 5.1 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Pie crust, refrigerated, regular, unbaked and Canned Carrots Solids and Liquids with Salt have similar amounts of Fiber per 5 oz.
Both Pie crust, refrigerated, regular, unbaked as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Glucose and Sucrose in 5 oz.