Lets compare vitamin content per 7 ounces of Pie crust, refrigerated, regular, baked vs Carrots:
Pie crust, refrigerated, regular, baked has 2.1 times more Vitamin B1, 1.3 times more Vitamin B3 and 1.7 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 1.6 times more Vitamin B2, 6.9 times more Vitamin B6, 13.2 times more Vitamin E and 33 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Raw Carrots have similar amounts of Vitamin B5 per 7 oz.
Both Pie crust, refrigerated, regular, baked as well as Raw Carrots have insufficient amounts of Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Pie crust, refrigerated, regular, baked vs Carrots:
Pie crust, refrigerated, regular, baked has 3.8 times more Iron, 1.5 times more Manganese, 1.5 times more Phosphorus, 45 times more Selenium and 6.8 times more Sodium than Raw Carrots.
While Raw Carrots contain 2.8 times more Calcium, 1.3 times more Magnesium, 3.9 times more Potassium and 11.1 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Raw Carrots have similar amounts of Copper and Zinc per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Pie crust, refrigerated, regular, baked has 12.3 times more Energy, 119.5 times more Fat, 346.5 times more Saturated Fat, 74 times more Omega 3, 34.2 times more Omega 6, 6.1 times more Carbohydrate and 3.7 times more Protein than Raw Carrots.
While Raw Carrots contain 2 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Raw Carrots have insufficient amounts of Glucose and Sucrose in 7 oz.