Lets compare vitamin content per 5 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Carrots:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has more Vitamin B12 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.3 times more Vitamin B1, 5.8 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Raw Carrots have similar amounts of Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Carrots:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.5 times more Copper, 1.3 times more Iron, 1.3 times more Magnesium, 3.8 times more Manganese, 1.5 times more Phosphorus, 8.3 times more Sodium and 1.3 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.8 times more Calcium, 3.3 times more Potassium and 4.2 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 11.1 times more Energy, 121.7 times more Fat, 136.2 times more Saturated Fat, 379.5 times more Omega 3, 102.1 times more Omega 6, 4.6 times more Carbohydrate and 4.2 times more Protein than Raw Carrots.
While Raw Carrots contain 3.1 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.