Nutrient Comparison: Boiled Carrots VS Pie crust, refrigerated, regular, unbaked per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled Carrots versus 7 oz of Pie crust, refrigerated, regular, unbaked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Boiled Carrots vs Pie crust, refrigerated, regular, unbaked:
- 7 ounces of Boiled Carrots have 7.7 times more Vitamin B6, 20.6 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
- While 7 oz of Pie crust, refrigerated, regular, unbaked contain 1.8 times more Vitamin B3, 1.3 times more Vitamin B5 and 1.8 times more Vitamin B9 than Boiled and Drained Carrots.
- Both Boiled Carrots and Pie crust, refrigerated, regular, unbaked provide similar amounts of Vitamin B1 and Vitamin B2 per seven ounces.
- 7 ounces of Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B6, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Boiled Carrots vs Pie crust, refrigerated, regular, unbaked:
- 7 ounces of Boiled Carrots have 3 times more Calcium, 1.3 times more Magnesium, 3.2 times more Potassium and 4.7 times more Water than Pie crust, refrigerated, regular, unbaked.
- While 7 oz of Pie crust, refrigerated, regular, unbaked contain 2.6 times more Copper, 3 times more Iron, 1.5 times more Phosphorus, 5.7 times more Selenium and 7.1 times more Sodium than Boiled and Drained Carrots.
- Both Boiled Carrots and Pie crust, refrigerated, regular, unbaked contain similar levels of Manganese per seven ounces.
- 7 ounces of Boiled Carrots lack sufficient amounts of Copper and Selenium
- 7 ounces of Pie crust, refrigerated, regular, unbaked lack sufficient amounts of Calcium and Magnesium
- Both Boiled and Drained Carrots as well as Pie crust, refrigerated, regular, unbaked lack sufficient amounts of Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Boiled Carrots have 1.7 times more Fiber than Pie crust, refrigerated, regular, unbaked.
- While 7 oz of Pie crust, refrigerated, regular, unbaked contain 12.7 times more Energy, 141.4 times more Fat, 319.9 times more Saturated Fat, 131 times more Omega 3, 34.5 times more Omega 6, 6.2 times more Carbohydrate and 3.9 times more Protein than Boiled and Drained Carrots.
- 7 ounces of Boiled Carrots provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein