Nutrient Comparison: Juice, apple, grape and pear blend, with added ascorbic acid and calcium VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Juice, apple, grape and pear blend, with added ascorbic acid and calcium versus 100 g of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Juice, apple, grape and pear blend, with added ascorbic acid and calcium vs Cooked Frozen Carrots:
- 100 grams of Juice, apple, grape and pear blend, with added ascorbic acid and calcium have 22 times more Vitamin C than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain more Vitamin A, 6 times more Vitamin B1, 2.5 times more Vitamin B2, 4.4 times more Vitamin B3, 5.8 times more Vitamin B5, 4.7 times more Vitamin B6, more Vitamin B9, 101 times more Vitamin E and more Vitamin K than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- 100 grams of Juice, apple, grape and pear blend, with added ascorbic acid and calcium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Juice, apple, grape and pear blend, with added ascorbic acid and calcium vs Cooked Frozen Carrots:
- 100 grams of Juice, apple, grape and pear blend, with added ascorbic acid and calcium have 2.1 times more Calcium than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 6.3 times more Copper, 3.8 times more Iron, 1.8 times more Magnesium, 1.9 times more Manganese, 2.8 times more Phosphorus, 2.2 times more Potassium, 11.8 times more Sodium and 5.8 times more Zinc than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium and Cooked Frozen Carrots contain similar levels of Water per 100 grams.
- 100 grams of Juice, apple, grape and pear blend, with added ascorbic acid and calcium lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus and Zinc
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Juice, apple, grape and pear blend, with added ascorbic acid and calcium have 1.7 times more Carbohydrate, 2.4 times more Sugars and 21 times more Fructose than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 6.3 times more Omega 3 and 16.5 times more Fiber than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- 100 grams of Juice, apple, grape and pear blend, with added ascorbic acid and calcium provide inadequate amounts of Omega 3 and Fiber
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein in 100 grams.