Nutrient Comparison: Cooked Frozen Carrots VS Tomatoes in Juice per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Tomatoes in Juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Tomatoes in Juice:
- 100 grams of Cooked Frozen Carrots have 38.5 times more Vitamin A, 1.5 times more Vitamin B5, 1.4 times more Vitamin B9, 1.7 times more Vitamin E and 4.7 times more Vitamin K than Tomatoes in Juice.
- While 100 g of Canned Red Ripe Tomatoes in Tomato Juice contain 19.2 times more Vitamin B1, 1.5 times more Vitamin B2, 1.7 times more Vitamin B3, 1.3 times more Vitamin B6 and 5.5 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Boiled and Drained Frozen Carrots as well as Canned Red Ripe Tomatoes in Tomato Juice have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Tomatoes in Juice:
- 100 grams of Cooked Frozen Carrots have 1.6 times more Copper, 2.5 times more Manganese, 1.8 times more Phosphorus, 5.9 times more Sodium and 2.9 times more Zinc than Tomatoes in Juice.
- Both Cooked Frozen Carrots and Tomatoes in Juice contain similar levels of Calcium, Iron, Magnesium, Potassium and Water per 100 grams.
- 100 grams of Tomatoes in Juice lack sufficient amounts of Zinc
- Both Boiled and Drained Frozen Carrots as well as Canned Red Ripe Tomatoes in Tomato Juice lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have 11 times more Omega 3, 2.2 times more Carbohydrate, 1.6 times more Sugars and 1.7 times more Fiber than Tomatoes in Juice.
- 100 grams of Tomatoes in Juice provide inadequate amounts of Omega 3
- Both Boiled and Drained Frozen Carrots as well as Canned Red Ripe Tomatoes in Tomato Juice provide inadequate amounts of Energy, Omega 6 and Protein in 100 grams.