Nutrient Comparison: Soymilk, original and vanilla, light, with added calcium, vitamins A and D VS Cooked Frozen Carrots per 7 oz
Compare the macro and micronutrient content in 7 oz of Soymilk, original and vanilla, light, with added calcium, vitamins A and D 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 Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Cooked Frozen Carrots:
- 7 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 1.2 times more Vitamin B1, 5.4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Cooked Frozen Carrots.
- While 7 oz of Boiled and Drained Frozen Carrots contain 13.9 times more Vitamin A, 1.9 times more Vitamin B3, 5.3 times more Vitamin B6, more Vitamin C, 16.8 times more Vitamin E and 8.5 times more Vitamin K than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Cooked Frozen Carrots provide similar amounts of Vitamin B9 per seven ounces.
- 7 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have insufficient amounts of Vitamin B3, Vitamin B6, Vitamin C, Vitamin E and Vitamin K
- 7 ounces of Cooked Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D
Comparing minerals per 7 ounces for Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Cooked Frozen Carrots:
- 7 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 3.5 times more Calcium, 1.4 times more Magnesium, 2.8 times more Phosphorus and 3.8 times more Selenium than Cooked Frozen Carrots.
- While 7 oz of Boiled and Drained Frozen Carrots contain 1.6 times more Potassium and 1.5 times more Zinc than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Cooked Frozen Carrots contain similar levels of Copper, Iron, Sodium and Water per seven ounces.
- 7 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 1.3 times more Omega 6 and 4.1 times more Protein than Cooked Frozen Carrots.
- While 7 oz of Boiled and Drained Frozen Carrots contain 2.2 times more Carbohydrate, 1.6 times more Sugars and 11 times more Fiber than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Cooked Frozen Carrots offer comparable quantities of Omega 3 per seven ounces.
- 7 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide inadequate amounts of Fiber
- 7 ounces of Cooked Frozen Carrots provide inadequate amounts of Omega 6 and Protein
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy in seven ounces.