Nutrient Comparison: Leavening agents, baking powder, double-acting, straight phosphate VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, baking powder, double-acting, straight phosphate 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 Leavening agents, baking powder, double-acting, straight phosphate vs Cooked Frozen Carrots:
- 100 g of Boiled and Drained Frozen Carrots contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Leavening agents, baking powder, double-acting, straight phosphate 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 Leavening agents, baking powder, double-acting, straight phosphate vs Cooked Frozen Carrots:
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate have 210.4 times more Calcium, 21.3 times more Iron, 3.5 times more Magnesium, 319.9 times more Phosphorus and 133.8 times more Sodium than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 6.3 times more Copper, 11.9 times more Manganese, 38.4 times more Potassium, 17.5 times more Zinc and 22.6 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate lack sufficient amounts of Copper, Manganese, Potassium and Zinc
- Both Leavening agents, baking powder, double-acting, straight phosphate 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 Leavening agents, baking powder, double-acting, straight phosphate have 3.1 times more Carbohydrate than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain more Omega 3, more Sugars and 16.5 times more Fiber than Leavening agents, baking powder, double-acting, straight phosphate.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate provide inadequate amounts of Omega 3 and Fiber
- Both Leavening agents, baking powder, double-acting, straight phosphate as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein in 100 grams.