Nutrient Comparison: Cooked Frozen Carrots VS Puddings, vanilla, ready-to-eat per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Frozen Carrots versus 7 oz of Puddings, vanilla, ready-to-eat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Frozen Carrots vs Puddings, vanilla, ready-to-eat:
- 7 ounces of Cooked Frozen Carrots have 423 times more Vitamin A, 1.6 times more Vitamin B1, 7.3 times more Vitamin B3, 4.4 times more Vitamin B6, 5.5 times more Vitamin B9, 11.5 times more Vitamin C, 3.4 times more Vitamin E and 22.7 times more Vitamin K than Puddings, vanilla, ready-to-eat.
- While 7 oz of Puddings, vanilla, ready-to-eat contain 1.9 times more Vitamin B2 and more Vitamin B12 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Puddings, vanilla, ready-to-eat provide similar amounts of Vitamin B5 per seven ounces.
- 7 ounces of Cooked Frozen Carrots have insufficient amounts of Vitamin B12
- 7 ounces of Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Frozen Carrots vs Puddings, vanilla, ready-to-eat:
- 7 ounces of Cooked Frozen Carrots have 4.6 times more Copper, 5.9 times more Iron, 2.8 times more Magnesium, 15.2 times more Manganese, 3 times more Potassium, 2.2 times more Zinc and 1.3 times more Water than Puddings, vanilla, ready-to-eat.
- While 7 oz of Puddings, vanilla, ready-to-eat contain 1.4 times more Calcium, 1.3 times more Phosphorus and 2.9 times more Sodium than Boiled and Drained Frozen Carrots.
- 7 ounces of Puddings, vanilla, ready-to-eat lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Potassium and Zinc
- Both Boiled and Drained Frozen Carrots as well as Puddings, vanilla, ready-to-eat lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Cooked Frozen Carrots have more Omega 3 and more Fiber than Puddings, vanilla, ready-to-eat.
- While 7 oz of Puddings, vanilla, ready-to-eat contain 3.5 times more Energy, 5.6 times more Fat, 8.5 times more Saturated Fat, 2.9 times more Carbohydrate, 4.2 times more Sugars and 2.5 times more Protein than Boiled and Drained Frozen Carrots.
- 7 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- 7 ounces of Puddings, vanilla, ready-to-eat provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Puddings, vanilla, ready-to-eat provide inadequate amounts of Omega 6 in seven ounces.