Lets compare vitamin content per 100 grams of Boiled Carrots vs Pie crust, standard-type, prepared from recipe, baked:
Boiled and Drained Carrots have more Vitamin A, 1.3 times more Vitamin B5, 6.1 times more Vitamin B6, more Vitamin C and 3.3 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 5.9 times more Vitamin B1, 6.3 times more Vitamin B2, 5.1 times more Vitamin B3 and 4.8 times more Vitamin B9 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pie crust, standard-type, prepared from recipe, baked have similar amounts of Vitamin K per 100 g.
Both Boiled and Drained Carrots as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Pie crust, standard-type, prepared from recipe, baked:
Boiled and Drained Carrots have 3 times more Calcium, 3.5 times more Potassium and 9.2 times more Water than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 5.4 times more Copper, 8.5 times more Iron, 1.4 times more Magnesium, 2.8 times more Manganese, 2.2 times more Phosphorus, 30.1 times more Selenium, 9.3 times more Sodium and 2.2 times more Zinc than Boiled and Drained Carrots.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 20.3 times more Sugars and 1.8 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 15.1 times more Energy, 192.2 times more Fat, 287.4 times more Saturated Fat, 557 times more Omega 3, 98.4 times more Omega 6, 5.8 times more Carbohydrate and 8.4 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.