Lets compare vitamin content per 100 grams of Pie crust, refrigerated, regular, baked vs Canned Carrots with Liquids and Salt:
Pie crust, refrigerated, regular, baked has 7.4 times more Vitamin B1, 1.4 times more Vitamin B2, 3.1 times more Vitamin B3, 2.1 times more Vitamin B5 and 4 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 5.6 times more Vitamin B6, 14.6 times more Vitamin E and 24.5 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, refrigerated, regular, baked vs Canned Carrots with Liquids and Salt:
Pie crust, refrigerated, regular, baked has 2.2 times more Iron, 2.6 times more Phosphorus, 11.3 times more Selenium and 2 times more Sodium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 2.6 times more Calcium, 2 times more Copper, 2.2 times more Manganese, 2.1 times more Potassium, 1.3 times more Zinc and 11.7 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Canned Carrots Solids and Liquids with Salt have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, refrigerated, regular, baked has 22 times more Energy, 204.9 times more Fat, 443.5 times more Saturated Fat, 18.5 times more Omega 3, 61.1 times more Omega 6, 10.9 times more Carbohydrate and 5.9 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.3 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Glucose and Sucrose in 100 g.