Lets compare vitamin content per 100 grams of Boiled Carrots vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Boiled and Drained Carrots have 3.8 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 4 times more Vitamin B1, 3 times more Vitamin B2, 4.4 times more Vitamin B3, 1.7 times more Vitamin B5, 6.7 times more Vitamin B9 and 1.3 times more Vitamin E than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pie crust, deep dish, frozen, baked, made with enriched flour have similar amounts of Vitamin K per 100 g.
Both Boiled and Drained Carrots as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Boiled and Drained Carrots have 1.3 times more Calcium, 2.3 times more Potassium and 10.9 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 5.2 times more Copper, 7.3 times more Iron, 1.7 times more Magnesium, 3.4 times more Manganese, 2.6 times more Phosphorus, 7.1 times more Selenium, 6.8 times more Sodium and 2.6 times more Zinc than Boiled and Drained Carrots.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 1.3 times more Fiber than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 14.9 times more Energy, 176.9 times more Fat, 295.4 times more Saturated Fat, 130 times more Omega 3, 42.7 times more Omega 6, 6.4 times more Carbohydrate and 8 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Glucose and Sucrose in 100 g.