Nutrient Comparison: Cooked Frozen Carrots VS Raspberries Puree per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Raspberries Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Raspberries Puree:
- 100 grams of Cooked Frozen Carrots have 169.2 times more Vitamin A, 2.3 times more Vitamin B6 and 1.3 times more Vitamin E than Raspberries Puree.
- While 100 g of Raspberries Puree with Seeds contain 2.7 times more Vitamin B1, 2.4 times more Vitamin B2, 1.8 times more Vitamin B5, 2.7 times more Vitamin B9 and 6.3 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Raspberries Puree provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Raspberries Puree have insufficient amounts of Vitamin A
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Raspberries Puree:
- 100 grams of Cooked Frozen Carrots have 1.5 times more Calcium and 14.8 times more Sodium than Raspberries Puree.
- While 100 g of Raspberries Puree with Seeds contain 1.3 times more Iron, 2.3 times more Magnesium and 4 times more Manganese than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Raspberries Puree contain similar levels of Copper, Phosphorus, Potassium, Zinc and Water per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have 1.6 times more Omega 3 than Raspberries Puree.
- While 100 g of Raspberries Puree with Seeds contain 1.5 times more Carbohydrate, 1.6 times more Sugars, 11.8 times more Fructose and 1.3 times more Fiber than Boiled and Drained Frozen Carrots.
- 100 grams of Raspberries Puree provide inadequate amounts of Omega 3
- Both Boiled and Drained Frozen Carrots as well as Raspberries Puree with Seeds provide inadequate amounts of Energy, Omega 6 and Protein in 100 grams.