Nutrient Comparison: TVP VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of TVP 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 TVP vs Cooked Frozen Carrots:
- 100 grams of TVP have 20 times more Vitamin B1, 8.1 times more Vitamin B2, 4.6 times more Vitamin B3, 6 times more Vitamin B6 and 27.3 times more Vitamin B9 than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 423 times more Vitamin A, more Vitamin C, 5.1 times more Vitamin E and 3.3 times more Vitamin K than Textured Vegetable Protein, Dry.
- 100 grams of TVP have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- Both Textured Vegetable Protein, Dry 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 TVP vs Cooked Frozen Carrots:
- 100 grams of TVP have 7.4 times more Calcium, 18.3 times more Copper, 18.9 times more Iron, 27.3 times more Magnesium, 24 times more Manganese, 22.9 times more Phosphorus, 13 times more Potassium, 36.7 times more Selenium and 16 times more Zinc than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 2 times more Sodium and 12.9 times more Water than Textured Vegetable Protein, Dry.
- 100 grams of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of TVP have 8.9 times more Energy, 2.3 times more Omega 3, 1.4 times more Omega 6, 4.1 times more Carbohydrate, 2.3 times more Sugars, 4.4 times more Fiber and 86.2 times more Protein than Cooked Frozen Carrots.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein