Nutrient Comparison: Cooked Frozen Carrots VS Sweeteners, for baking, contains sugar and sucralose per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Sweeteners, for baking, contains sugar and sucralose to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Sweeteners, for baking, contains sugar and sucralose:
- Both Boiled and Drained Frozen Carrots and Sweeteners, for baking, contains sugar and sucralose have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Sweeteners, for baking, contains sugar and sucralose:
- 100 grams of Cooked Frozen Carrots have 35 times more Calcium, 10.3 times more Copper, 8.8 times more Iron, more Magnesium, 41.8 times more Manganese, more Phosphorus, 96 times more Potassium, 29.5 times more Sodium, 35 times more Zinc and 210 times more Water than Sweeteners, for baking, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, contains sugar and sucralose lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 g of Sweeteners, for baking, contains sugar and sucralose contain 10.8 times more Energy, 12.9 times more Carbohydrate and 11.5 times more Sugars than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Boiled and Drained Frozen Carrots as well as Sweeteners, for baking, contains sugar and sucralose provide inadequate amounts of Protein in 100 grams.