Nutrient Comparison: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Cooked Frozen Carrots:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 1.6 times more Vitamin B1, 1.3 times more Vitamin B3 and 4 times more Vitamin B9 than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain more Vitamin A, 3.4 times more Vitamin B5, 1.6 times more Vitamin B6, 11.5 times more Vitamin C, 101 times more Vitamin E and 6.8 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Cooked Frozen Carrots provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B5, Vitamin C, Vitamin E and Vitamin K
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Cooked Frozen Carrots:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 3.2 times more Calcium, 1.9 times more Copper, 2.1 times more Iron, 2.5 times more Magnesium, 2.3 times more Manganese, 3 times more Phosphorus, 14.8 times more Selenium and 1.8 times more Zinc than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 1.6 times more Potassium and 7.4 times more Sodium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Cooked Frozen Carrots contain similar levels of Water per 100 grams.
- 100 grams of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 1.6 times more Energy, 5.4 times more Fat, 5.6 times more Omega 3, 6.3 times more Omega 6 and 12.4 times more Protein than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 6.6 times more Carbohydrate, 5.8 times more Sugars and 16.5 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein