Lets compare vitamin content per 100 grams of Pie crust, refrigerated, regular, baked vs Boiled Carrots:
Pie crust, refrigerated, regular, baked has 2.1 times more Vitamin B1, 2 times more Vitamin B3, 1.3 times more Vitamin B5 and 2.3 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 7.7 times more Vitamin B6, 20.6 times more Vitamin E and 34.3 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Boiled and Drained Carrots have similar amounts of Vitamin B2 per 100 g.
Both Pie crust, refrigerated, regular, baked as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, refrigerated, regular, baked vs Boiled Carrots:
Pie crust, refrigerated, regular, baked has 3 times more Copper, 3.4 times more Iron, 1.3 times more Manganese, 1.7 times more Phosphorus, 6.4 times more Selenium and 8.1 times more Sodium than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2.5 times more Calcium, 2.8 times more Potassium and 11.3 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Boiled and Drained Carrots have similar amounts of Magnesium and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, refrigerated, regular, baked has 14.5 times more Energy, 159.4 times more Fat, 369.6 times more Saturated Fat, 148 times more Omega 3, 39.3 times more Omega 6, 7.1 times more Carbohydrate and 4.5 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2.1 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Boiled and Drained Carrots have insufficient amounts of Glucose and Sucrose in 100 g.