Nutrient Comparison: Canned Carrots with Liquids and Salt VS Pie crust, standard-type, prepared from recipe, baked per 100 g
Compare the macro and micronutrient content in 100 g of Canned Carrots with Liquids and Salt versus 100 g of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Canned Carrots with Liquids and Salt vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams of Canned Carrots with Liquids and Salt have more Vitamin A, 4.5 times more Vitamin B6, more Vitamin C and 2.4 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 20.6 times more Vitamin B1, 10.3 times more Vitamin B2, 7.9 times more Vitamin B3, 1.3 times more Vitamin B5, 8.4 times more Vitamin B9 and 1.5 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
- 100 grams of Canned Carrots with Liquids and Salt have insufficient amounts of Vitamin B1
- 100 grams of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin C
- Both Canned Carrots Solids and Liquids with Salt as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Canned Carrots with Liquids and Salt vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams of Canned Carrots with Liquids and Salt have 3.1 times more Calcium, 2.6 times more Potassium and 9.5 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 5.6 times more Iron, 1.6 times more Magnesium, 3.4 times more Phosphorus, 52.8 times more Selenium, 2.3 times more Sodium and 1.5 times more Zinc than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Copper and Manganese per 100 grams.
- 100 grams of Canned Carrots with Liquids and Salt lack sufficient amounts of Selenium
- 100 grams of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Canned Carrots with Liquids and Salt have 14.5 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 22.9 times more Energy, 247.1 times more Fat, 344.9 times more Saturated Fat, 69.6 times more Omega 3, 152.9 times more Omega 6, 8.8 times more Carbohydrate and 11 times more Protein than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Fiber per 100 grams.
- 100 grams of Canned Carrots with Liquids and Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein