Nutrient Comparison: Cooked Frozen Carrots VS Pie Crust, Cookie-type, Graham Cracker, Ready Crust per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
- 100 grams of Cooked Frozen Carrots have more Vitamin A and more Vitamin C than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
- While 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust contain 6.1 times more Vitamin B1, 5.8 times more Vitamin B2, 7.7 times more Vitamin B3, 5.9 times more Vitamin B9, 1.8 times more Vitamin E and 1.6 times more Vitamin K than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pie Crust, Cookie-type, Graham Cracker, Ready Crust provide similar amounts of Vitamin B5 and Vitamin B6 per 100 grams.
- 100 grams of Pie Crust, Cookie-type, Graham Cracker, Ready Crust have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Pie Crust, Cookie-type, Graham Cracker, Ready Crust have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
- 100 grams of Cooked Frozen Carrots have 1.2 times more Calcium, 1.7 times more Potassium and 20.7 times more Water than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
- While 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust contain 2.7 times more Copper, 4.9 times more Iron, 2.1 times more Magnesium, 7.7 times more Manganese, 3.8 times more Phosphorus, 4.3 times more Selenium, 8 times more Sodium and 3.6 times more Zinc than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have 1.7 times more Fiber than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
- While 100 g of Pie Crust, Cookie-type, Graham Cracker, Ready Crust contain 13.5 times more Energy, 36.5 times more Fat, 41.7 times more Saturated Fat, 1.4 times more Omega 3, 5.6 times more Omega 6, 8.3 times more Carbohydrate, 4.4 times more Sugars and 8.8 times more Protein than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein