Lets compare vitamin content per 100 grams of Carrots vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Raw Carrots have more Vitamin A, 1.3 times more Vitamin B1, 5.8 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains more Vitamin B12 than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, frozen, ready-to-bake, unenriched have similar amounts of Vitamin B5 per 100 g.
Comparing minerals per 100 grams for Carrots vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Raw Carrots have 1.8 times more Calcium, 3.3 times more Potassium and 4.2 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 1.5 times more Copper, 1.3 times more Iron, 1.3 times more Magnesium, 3.8 times more Manganese, 1.5 times more Phosphorus and 8.3 times more Sodium than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, frozen, ready-to-bake, unenriched have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 3.1 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 11.1 times more Energy, 121.7 times more Fat, 136.2 times more Saturated Fat, 379.5 times more Omega 3, 102.1 times more Omega 6, 4.6 times more Carbohydrate and 4.2 times more Protein than Raw Carrots.
Both Raw Carrots as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.