Nutrient Comparison: Pear nectar, canned, without added ascorbic acid VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid vs Cooked Frozen Carrots:
- 100 g of Boiled and Drained Frozen Carrots contain more Vitamin A, 15 times more Vitamin B1, 2.8 times more Vitamin B2, 3.3 times more Vitamin B3, 7.9 times more Vitamin B5, 6 times more Vitamin B6, 11 times more Vitamin B9, 2.1 times more Vitamin C, 20.2 times more Vitamin E and 7.6 times more Vitamin K than Pear nectar, canned, without added ascorbic acid.
- 100 grams of Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid vs Cooked Frozen Carrots:
- 100 g of Boiled and Drained Frozen Carrots contain 7 times more Calcium, 2 times more Iron, 3.7 times more Magnesium, 5.6 times more Manganese, 10.3 times more Phosphorus, 14.8 times more Potassium, 14.8 times more Sodium and 5 times more Zinc than Pear nectar, canned, without added ascorbic acid.
- Both Pear nectar, canned, without added ascorbic acid and Cooked Frozen Carrots contain similar levels of Copper and Water per 100 grams.
- 100 grams of Pear nectar, canned, without added ascorbic acid lack sufficient amounts of Calcium, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid have 1.6 times more Energy, 2 times more Carbohydrate and 3.7 times more Sugars than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain more Omega 3 and 5.5 times more Fiber than Pear nectar, canned, without added ascorbic acid.
- 100 grams of Pear nectar, canned, without added ascorbic acid provide inadequate amounts of Omega 3 and Fiber
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Pear nectar, canned, without added ascorbic acid as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 and Protein in 100 grams.