Nutrient Comparison: Cooked Frozen Carrots VS Stewed Prunes per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Stewed Prunes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Stewed Prunes:
- 100 grams of Cooked Frozen Carrots have 32.5 times more Vitamin A, 1.2 times more Vitamin B2, 1.6 times more Vitamin B5, more Vitamin B9 and more Vitamin C than Stewed Prunes.
- While 100 g of Stewed dehydrated Prunes contain 1.5 times more Vitamin B1, 2.4 times more Vitamin B3 and 2.3 times more Vitamin B6 than Boiled and Drained Frozen Carrots.
- 100 grams of Stewed Prunes have insufficient amounts of Vitamin B9 and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Stewed dehydrated Prunes have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Stewed Prunes:
- 100 grams of Cooked Frozen Carrots have 1.5 times more Calcium, 1.6 times more Manganese, 29.5 times more Sodium, 1.4 times more Zinc and 1.3 times more Water than Stewed Prunes.
- While 100 g of Stewed dehydrated Prunes contain 2.5 times more Copper, 2.2 times more Iron, 1.9 times more Magnesium and 1.8 times more Potassium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Stewed Prunes contain similar levels of Phosphorus per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Stewed dehydrated Prunes contain 3.1 times more Energy, 3.8 times more Carbohydrate and 2.1 times more Protein than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- Both Boiled and Drained Frozen Carrots as well as Stewed dehydrated Prunes provide inadequate amounts of Omega 6 in 100 grams.