Nutrient Comparison: Low Fat Cottonseed Flour VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Low Fat Cottonseed Flour 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 Fat Cottonseed Flour vs Cooked Frozen Carrots:
- 100 grams of Low Fat Cottonseed Flour have 69.6 times more Vitamin B1, 10.7 times more Vitamin B2, 9.7 times more Vitamin B3, 2.6 times more Vitamin B5, 9.1 times more Vitamin B6 and 20.7 times more Vitamin B9 than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 38.5 times more Vitamin A than Low Fat Glandless Cottonseed Flour.
- Both Low Fat Cottonseed Flour and Cooked Frozen Carrots provide similar amounts of Vitamin C per 100 grams.
- Both Low Fat Glandless Cottonseed Flour 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 Fat Cottonseed Flour vs Cooked Frozen Carrots:
- 100 grams of Low Fat Cottonseed Flour have 13.5 times more Calcium, 14.3 times more Copper, 23.7 times more Iron, 65.1 times more Magnesium, 12.7 times more Manganese, 51.2 times more Phosphorus, 9.2 times more Potassium and 33.2 times more Zinc than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 1.7 times more Sodium and 13.1 times more Water than Low Fat Glandless Cottonseed Flour.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Low Fat Cottonseed Flour have 9 times more Energy, 2 times more Omega 6, 4.7 times more Carbohydrate and 85.9 times more Protein than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 22 times more Omega 3 than Low Fat Glandless Cottonseed Flour.
- 100 grams of Low Fat Cottonseed Flour provide inadequate amounts of Omega 3
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein