Nutrient Comparison: Cooked Frozen Carrots VS Turnips per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Carrots versus 100 g of Turnips to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Turnips:
- 100 grams of Cooked Frozen Carrots have more Vitamin A, 1.2 times more Vitamin B2, 33.7 times more Vitamin E and 136 times more Vitamin K than Turnips.
- While 100 g of Raw Turnips contain 1.3 times more Vitamin B1, 1.4 times more Vitamin B9 and 9.1 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Turnips provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per 100 grams.
- 100 grams of Turnips have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Raw Turnips have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Turnips:
- 100 grams of Cooked Frozen Carrots have 1.8 times more Iron, 1.2 times more Manganese and 1.3 times more Zinc than Turnips.
- Both Cooked Frozen Carrots and Turnips contain similar levels of Calcium, Copper, Magnesium, Phosphorus, Potassium, Sodium and Water per 100 grams.
- Both Boiled and Drained Frozen Carrots as well as Raw Turnips lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Carrots have 1.2 times more Carbohydrate and 1.8 times more Fiber than Turnips.
- Both Cooked Frozen Carrots and Turnips offer comparable quantities of Omega 3 and Sugars per 100 grams.
- Both Boiled and Drained Frozen Carrots as well as Raw Turnips provide inadequate amounts of Energy, Omega 6 and Protein in 100 grams.