Nutrient Comparison: Sweeteners, for baking, contains sugar and sucralose VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Sweeteners, for baking, contains sugar and sucralose 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 Sweeteners, for baking, contains sugar and sucralose vs Cooked Frozen Carrots:
- Both Sweeteners, for baking, contains sugar and sucralose and Boiled and Drained Frozen Carrots have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Sweeteners, for baking, contains sugar and sucralose vs Cooked Frozen Carrots:
- 100 g of Boiled and Drained Frozen Carrots contain 35 times more Calcium, 10.3 times more Copper, 8.8 times more Iron, more Magnesium, 41.8 times more Manganese, more Phosphorus, 96 times more Potassium, 29.5 times more Sodium, 35 times more Zinc and 210 times more Water than Sweeteners, for baking, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, contains sugar and sucralose lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Sweeteners, for baking, contains sugar and sucralose have 10.8 times more Energy, 12.9 times more Carbohydrate and 11.5 times more Sugars than Cooked Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Sweeteners, for baking, contains sugar and sucralose as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Protein in 100 grams.