Nutrient Comparison: Cooked Frozen Carrots VS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 100 grams of Cooked Frozen Carrots have more Vitamin A, 4.1 times more Vitamin B3, 1.6 times more Vitamin B5, 11.5 times more Vitamin C, 101 times more Vitamin E and 5.7 times more Vitamin K than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 2 times more Vitamin B1, 1.7 times more Vitamin B2 and 1.7 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B3, Vitamin C and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 100 grams of Cooked Frozen Carrots have 1.3 times more Potassium and 4.9 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 5.7 times more Calcium, 2.6 times more Copper, 3 times more Iron, 3.4 times more Magnesium, 3.7 times more Manganese, 3.9 times more Phosphorus, 16.5 times more Selenium and 2.4 times more Zinc than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of 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 2.7 times more Carbohydrate, 6.8 times more Sugars and 3.7 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 2.1 times more Energy, 6.1 times more Fat, 6.6 times more Saturated Fat, 3.8 times more Omega 3, 5.1 times more Omega 6 and 15.6 times more Protein than Boiled and Drained Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein