Nutrient Comparison: Cooked Frozen Carrots VS Soymilk, original and vanilla, light, with added calcium, vitamins A and D per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Soymilk, original and vanilla, light, with added calcium, vitamins A and D:
- 100 grams of Cooked Frozen Carrots have 13.9 times more Vitamin A, 1.9 times more Vitamin B3, 5.3 times more Vitamin B6, 1.2 times more Vitamin B9, more Vitamin C, 16.8 times more Vitamin E and 8.5 times more Vitamin K than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain 5.4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide similar amounts of Vitamin B1 per 100 grams.
- 100 grams of Cooked Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have insufficient amounts of Vitamin B3, Vitamin B6, Vitamin C, Vitamin E and Vitamin K
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Soymilk, original and vanilla, light, with added calcium, vitamins A and D:
- 100 grams of Cooked Frozen Carrots have 1.2 times more Iron, 1.6 times more Potassium, 1.2 times more Sodium and 1.5 times more Zinc than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain 3.5 times more Calcium, 1.4 times more Magnesium, 2.8 times more Phosphorus and 3.8 times more Selenium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain similar levels of Copper and Water per 100 grams.
- 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 2.2 times more Carbohydrate, 1.6 times more Sugars and 11 times more Fiber than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain 1.3 times more Omega 6 and 4.1 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk, original and vanilla, light, with added calcium, vitamins A and D offer comparable quantities of Omega 3 per 100 grams.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Omega 6 and Protein
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide inadequate amounts of Fiber
- Both Boiled and Drained Frozen Carrots as well as Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide inadequate amounts of Energy in 100 grams.