Lets compare vitamin content per 14 ounces of Carrots vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Raw Carrots have 3.5 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 4 times more Vitamin B1, 2.2 times more Vitamin B2, 2.9 times more Vitamin B3, 1.5 times more Vitamin B5, 4.9 times more Vitamin B9, 2.1 times more Vitamin E and 1.3 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Raw Carrots have 1.4 times more Calcium, 3.1 times more Potassium and 10.7 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 2 times more Copper, 8.2 times more Iron, 1.4 times more Magnesium, 3.7 times more Manganese, 2.2 times more Phosphorus, 50 times more Selenium, 5.7 times more Sodium and 2.2 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 1.2 times more Fiber than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 12.7 times more Energy, 132.7 times more Fat, 276.9 times more Saturated Fat, 65 times more Omega 3, 37.1 times more Omega 6, 5.5 times more Carbohydrate and 6.6 times more Protein than Raw Carrots.
Both Raw Carrots as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Glucose and Sucrose in 14 oz.