Nutrient Comparison: Cooked Frozen Carrots VS Whole Sorghum Flour per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Whole Sorghum Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Whole Sorghum Flour:
- 100 grams of Cooked Frozen Carrots have more Vitamin A, 2.9 times more Vitamin C, 2 times more Vitamin E and 2.1 times more Vitamin K than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 11 times more Vitamin B1, 1.6 times more Vitamin B2, 10.8 times more Vitamin B3, 3.1 times more Vitamin B5, 3.9 times more Vitamin B6 and 2.3 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- 100 grams of Whole Sorghum Flour have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Whole Sorghum Flour:
- 100 grams of Cooked Frozen Carrots have 2.9 times more Calcium, 19.7 times more Sodium and 8.8 times more Water than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 3.1 times more Copper, 5.9 times more Iron, 11.2 times more Magnesium, 7.5 times more Manganese, 9 times more Phosphorus, 1.7 times more Potassium, 20.3 times more Selenium and 4.7 times more Zinc than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots lack sufficient amounts of Selenium
- 100 grams of Whole Sorghum Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have 2.1 times more Sugars than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 9.7 times more Energy, 4.9 times more Fat, 1.4 times more Omega 3, 4.6 times more Omega 6, 9.9 times more Carbohydrate, 2 times more Fiber and 14.5 times more Protein than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein