Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Cooked Frozen Carrots per 5 oz
Compare the macro and micronutrient content in 5 oz of Pie crust, standard-type, prepared from recipe, baked 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 Pie crust, standard-type, prepared from recipe, baked vs Cooked Frozen Carrots:
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have 13 times more Vitamin B1, 7.5 times more Vitamin B2, 7.9 times more Vitamin B3 and 6.1 times more Vitamin B9 than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, 3.4 times more Vitamin B6, more Vitamin C and 3.3 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Cooked Frozen Carrots provide similar amounts of Vitamin B5 and Vitamin K per five ounces.
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin C
- Both Pie crust, standard-type, prepared from recipe, baked as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Pie crust, standard-type, prepared from recipe, baked vs Cooked Frozen Carrots:
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have 5.5 times more Iron, 1.3 times more Magnesium, 2.6 times more Manganese, 2.2 times more Phosphorus, 35.2 times more Selenium, 9.2 times more Sodium and 1.3 times more Zinc than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 3.5 times more Calcium, 2.9 times more Potassium and 9.2 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Cooked Frozen Carrots contain similar levels of Copper per five ounces.
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
- 5 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have 14.2 times more Energy, 50.9 times more Fat, 71.9 times more Saturated Fat, 12.7 times more Omega 3, 29.6 times more Omega 6, 6.1 times more Carbohydrate and 11 times more Protein than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 24 times more Sugars and 1.9 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein