Lets compare vitamin content per 100 grams of Carrots vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Raw Carrots have more Vitamin A, 2.8 times more Vitamin B6, more Vitamin C, 1.4 times more Vitamin E and 2.4 times more Vitamin K than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 4.2 times more Vitamin B1, 2.9 times more Vitamin B2, 2.7 times more Vitamin B3, 1.5 times more Vitamin B5 and 3.7 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Raw Carrots have 1.7 times more Calcium, 3.3 times more Potassium and 5 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 1.7 times more Copper, 8.7 times more Iron, 3.1 times more Manganese, 2.1 times more Phosphorus, 57 times more Selenium, 5.9 times more Sodium and 1.9 times more Zinc than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, frozen, ready-to-bake, enriched have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 1.3 times more Sugars than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 11.1 times more Energy, 108.6 times more Fat, 255 times more Saturated Fat, 61 times more Omega 3, 29.6 times more Omega 6, 5.1 times more Carbohydrate and 6.6 times more Protein than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, frozen, ready-to-bake, enriched have similar amounts of Fiber per 100 g.
Both Raw Carrots as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.