Nutrient Comparison: Cooked Frozen Carrots VS Syrup, maple, Canadian per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Syrup, maple, Canadian to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Syrup, maple, Canadian:
- 100 grams of Cooked Frozen Carrots have more Vitamin A, 5.1 times more Vitamin B3 and more Vitamin C than Syrup, maple, Canadian.
- While 100 g of Syrup, maple, Canadian contain 2.2 times more Vitamin B1 and 34.3 times more Vitamin B2 than Boiled and Drained Frozen Carrots.
- 100 grams of Syrup, maple, Canadian have insufficient amounts of Vitamin A, Vitamin B3 and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Syrup, maple, Canadian have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Syrup, maple, Canadian:
- 100 grams of Cooked Frozen Carrots have 4.8 times more Iron, 6.6 times more Sodium and 2.8 times more Water than Syrup, maple, Canadian.
- While 100 g of Syrup, maple, Canadian contain 3.1 times more Calcium, 1.9 times more Magnesium, 13.8 times more Manganese and 2 times more Zinc than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Syrup, maple, Canadian contain similar levels of Potassium per 100 grams.
- 100 grams of Syrup, maple, Canadian lack sufficient amounts of Iron
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have more Fiber than Syrup, maple, Canadian.
- While 100 g of Syrup, maple, Canadian contain 7.3 times more Energy, 8.7 times more Carbohydrate and 14.7 times more Sugars than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy
- 100 grams of Syrup, maple, Canadian provide inadequate amounts of Fiber
- Both Boiled and Drained Frozen Carrots as well as Syrup, maple, Canadian provide inadequate amounts of Protein in 100 grams.