Nutrient Comparison: Low Sodium Sweet Cucumber Pickles VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Low Sodium Sweet Cucumber Pickles 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 Low Sodium Sweet Cucumber Pickles vs Cooked Frozen Carrots:
- 100 grams of Low Sodium Sweet Cucumber Pickles have 5.6 times more Vitamin K than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 15.1 times more Vitamin A, 3.3 times more Vitamin B1, 2.4 times more Vitamin B3, 1.5 times more Vitamin B5, 5.6 times more Vitamin B6, 11 times more Vitamin B9, 1.9 times more Vitamin C and 1.9 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
- Both Low Sodium Sweet Cucumber Pickles and Cooked Frozen Carrots provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Low Sodium Sweet Cucumber Pickles 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 Low Sodium Sweet Cucumber Pickles vs Cooked Frozen Carrots:
- 100 grams of Low Sodium Sweet Cucumber Pickles have 1.3 times more Copper than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 8.8 times more Calcium, 2.8 times more Magnesium, 11.1 times more Manganese, 2.6 times more Phosphorus, 6 times more Potassium, 3.3 times more Sodium, 4.4 times more Zinc and 1.4 times more Water than Low Sodium Sweet Cucumber Pickles.
- Both Low Sodium Sweet Cucumber Pickles and Cooked Frozen Carrots contain similar levels of Iron per 100 grams.
- 100 grams of Low Sodium Sweet Cucumber Pickles lack sufficient amounts of Calcium, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Low Sodium Sweet Cucumber Pickles 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 Low Sodium Sweet Cucumber Pickles have 3.3 times more Energy, 1.4 times more Omega 3, 4.4 times more Carbohydrate and 6.5 times more Sugars than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 3 times more Fiber than Low Sodium Sweet Cucumber Pickles.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Low Sodium Sweet Cucumber Pickles as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Omega 6 and Protein in 100 grams.