Nutrient Comparison: Rye VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Rye 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 Rye vs Cooked Frozen Carrots:
- 100 grams of Rye have 10.5 times more Vitamin B1, 6.8 times more Vitamin B2, 10.3 times more Vitamin B3, 8.4 times more Vitamin B5, 3.5 times more Vitamin B6 and 3.5 times more Vitamin B9 than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 846 times more Vitamin A, more Vitamin C and 2.3 times more Vitamin K than Rye grain.
- Both Rye and Cooked Frozen Carrots provide similar amounts of Vitamin E per 100 grams.
- 100 grams of Rye have insufficient amounts of Vitamin A and Vitamin C
- Both Rye grain 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 Rye vs Cooked Frozen Carrots:
- 100 grams of Rye have 4.5 times more Copper, 5 times more Iron, 10 times more Magnesium, 15.4 times more Manganese, 10.7 times more Phosphorus, 2.7 times more Potassium, 23.2 times more Selenium and 7.6 times more Zinc than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 1.5 times more Calcium, 29.5 times more Sodium and 8.5 times more Water than Rye grain.
- 100 grams of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rye have 9.1 times more Energy, 2.5 times more Omega 3, 2.3 times more Omega 6, 9.8 times more Carbohydrate, 4.6 times more Fiber and 17.8 times more Protein than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 4.2 times more Sugars than Rye grain.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein