Nutrient Comparison: Syrup, maple, Canadian VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Syrup, maple, Canadian 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 Syrup, maple, Canadian vs Cooked Frozen Carrots:
- 100 grams of Syrup, maple, Canadian have 2.2 times more Vitamin B1 and 34.3 times more Vitamin B2 than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain more Vitamin A, 5.1 times more Vitamin B3 and more Vitamin C than Syrup, maple, Canadian.
- 100 grams of Syrup, maple, Canadian have insufficient amounts of Vitamin A, Vitamin B3 and Vitamin C
- Both Syrup, maple, Canadian as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Syrup, maple, Canadian vs Cooked Frozen Carrots:
- 100 grams of Syrup, maple, Canadian have 3.1 times more Calcium, 1.9 times more Magnesium, 13.8 times more Manganese and 2 times more Zinc than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 4.8 times more Iron, 6.6 times more Sodium and 2.8 times more Water than Syrup, maple, Canadian.
- Both Syrup, maple, Canadian and Cooked Frozen Carrots contain similar levels of Potassium per 100 grams.
- 100 grams of Syrup, maple, Canadian lack sufficient amounts of Iron
Comparison of macro-nutrients per 100 grams:
- 100 grams of Syrup, maple, Canadian have 7.3 times more Energy, 8.7 times more Carbohydrate and 14.7 times more Sugars than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain more Fiber than Syrup, maple, Canadian.
- 100 grams of Syrup, maple, Canadian provide inadequate amounts of Fiber
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy
- Both Syrup, maple, Canadian as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Protein in 100 grams.