Nutrient Comparison: Cooked Frozen Carrots VS Puddings, tapioca, ready-to-eat per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Puddings, tapioca, ready-to-eat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Puddings, tapioca, ready-to-eat:
- 100 grams of Cooked Frozen Carrots have more Vitamin A, 1.3 times more Vitamin B1, 6.4 times more Vitamin B3, 3.5 times more Vitamin B6, 3.7 times more Vitamin B9, 7.7 times more Vitamin C, 6.7 times more Vitamin E and 34 times more Vitamin K than Puddings, tapioca, ready-to-eat.
- While 100 g of Puddings, tapioca, ready-to-eat contain 2.6 times more Vitamin B2, 1.4 times more Vitamin B5 and more Vitamin B12 than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots have insufficient amounts of Vitamin B12
- 100 grams of Puddings, tapioca, ready-to-eat have insufficient amounts of Vitamin A, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Puddings, tapioca, ready-to-eat:
- 100 grams of Cooked Frozen Carrots have 4.6 times more Copper, 4.8 times more Iron, 1.8 times more Magnesium, 15.2 times more Manganese, 2.1 times more Potassium, 1.6 times more Zinc and 1.3 times more Water than Puddings, tapioca, ready-to-eat.
- While 100 g of Puddings, tapioca, ready-to-eat contain 2 times more Calcium, 1.9 times more Phosphorus and 2.5 times more Sodium than Boiled and Drained Frozen Carrots.
- 100 grams of Puddings, tapioca, ready-to-eat lack sufficient amounts of Copper, Iron, Magnesium and Manganese
- Both Boiled and Drained Frozen Carrots as well as Puddings, tapioca, ready-to-eat lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have more Omega 3 and more Fiber than Puddings, tapioca, ready-to-eat.
- While 100 g of Puddings, tapioca, ready-to-eat contain 3.5 times more Energy, 5.7 times more Fat, 8 times more Saturated Fat, 2.8 times more Carbohydrate, 3.7 times more Sugars and 3.4 times more Protein than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein
- 100 grams of Puddings, tapioca, ready-to-eat provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Puddings, tapioca, ready-to-eat provide inadequate amounts of Omega 6 in 100 grams.