Nutrient Comparison: Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) VS Cooked Frozen Carrots per 5 oz
Compare the macro and micronutrient content in 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Cooked Frozen Carrots:
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 2 times more Vitamin B1, 1.7 times more Vitamin B2 and 1.7 times more Vitamin B9 than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain more Vitamin A, 4.1 times more Vitamin B3, 1.6 times more Vitamin B5, 11.5 times more Vitamin C, 101 times more Vitamin E and 5.7 times more Vitamin K than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Cooked Frozen Carrots provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B3, Vitamin C and Vitamin E
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Cooked Frozen Carrots:
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 5.7 times more Calcium, 2.6 times more Copper, 3 times more Iron, 3.4 times more Magnesium, 3.7 times more Manganese, 3.9 times more Phosphorus, 16.5 times more Selenium and 2.4 times more Zinc than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 1.3 times more Potassium and 4.9 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Cooked Frozen Carrots contain similar levels of Water per five ounces.
- 5 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 2.1 times more Energy, 6.1 times more Fat, 6.6 times more Saturated Fat, 3.8 times more Omega 3, 5.1 times more Omega 6 and 15.6 times more Protein than Cooked Frozen Carrots.
- While 5 oz of Boiled and Drained Frozen Carrots contain 2.7 times more Carbohydrate, 6.8 times more Sugars and 3.7 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein