Nutrient Comparison: Puddings, vanilla, ready-to-eat VS Cooked Frozen Carrots per 7 oz
Compare the macro and micronutrient content in 7 oz of Puddings, vanilla, ready-to-eat versus 7 oz of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Puddings, vanilla, ready-to-eat vs Cooked Frozen Carrots:
- 7 ounces of Puddings, vanilla, ready-to-eat have 1.9 times more Vitamin B2 and more Vitamin B12 than Cooked Frozen Carrots.
- While 7 oz of Boiled and Drained Frozen Carrots contain 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.
- Both Puddings, vanilla, ready-to-eat and Cooked Frozen Carrots provide similar amounts of Vitamin B5 per seven ounces.
- 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
- 7 ounces of Cooked Frozen Carrots have insufficient amounts of Vitamin B12
- Both Puddings, vanilla, ready-to-eat as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Puddings, vanilla, ready-to-eat vs Cooked Frozen Carrots:
- 7 ounces of Puddings, vanilla, ready-to-eat have 1.4 times more Calcium, 1.3 times more Phosphorus and 2.9 times more Sodium than Cooked Frozen Carrots.
- While 7 oz of Boiled and Drained Frozen Carrots contain 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.
- 7 ounces of Puddings, vanilla, ready-to-eat lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Potassium and Zinc
- Both Puddings, vanilla, ready-to-eat as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Puddings, vanilla, ready-to-eat have 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 Cooked Frozen Carrots.
- While 7 oz of Boiled and Drained Frozen Carrots contain more Omega 3 and more Fiber than Puddings, vanilla, ready-to-eat.
- 7 ounces of Puddings, vanilla, ready-to-eat provide inadequate amounts of Omega 3 and Fiber
- 7 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Puddings, vanilla, ready-to-eat as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 in seven ounces.