Nutrient Comparison: Canned Carrots with Salt VS Pie crust, standard-type, prepared from recipe, unbaked per 100 g
Compare the macro and micronutrient content in 100 g of Canned Carrots with Salt versus 100 g of Pie crust, standard-type, prepared from recipe, unbaked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Canned Carrots with Salt vs Pie crust, standard-type, prepared from recipe, unbaked:
- 100 grams of Canned Carrots with Salt have more Vitamin A, 5.1 times more Vitamin B6, more Vitamin C and 2.6 times more Vitamin E than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 19.3 times more Vitamin B1, 8.2 times more Vitamin B2, 5.3 times more Vitamin B3, 7.9 times more Vitamin B9 and 1.3 times more Vitamin K than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, standard-type, prepared from recipe, unbaked provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B6, Vitamin C and Vitamin E
- Both Drained Canned Carrots with Salt as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Canned Carrots with Salt vs Pie crust, standard-type, prepared from recipe, unbaked:
- 100 grams of Canned Carrots with Salt have 2.8 times more Calcium, 1.3 times more Copper, 3 times more Potassium and 4.7 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 4 times more Iron, 1.5 times more Magnesium, 2.5 times more Phosphorus, 47 times more Selenium, 2 times more Sodium and 1.5 times more Zinc than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, standard-type, prepared from recipe, unbaked contain similar levels of Manganese per 100 grams.
- 100 grams of Canned Carrots with Salt lack sufficient amounts of Magnesium and Selenium
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Canned Carrots with Salt have 16.5 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 18.8 times more Energy, 162.1 times more Fat, 213.2 times more Saturated Fat, 45.1 times more Omega 3, 96.5 times more Omega 6, 7.6 times more Carbohydrate, 2.3 times more Fiber and 8.9 times more Protein than Drained Canned Carrots with Salt.
- 100 grams of Canned Carrots with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein