Lets compare vitamin content per 14 ounces of Carrots vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
Raw Carrots have more Vitamin A, 3.1 times more Vitamin B6, more Vitamin C, 1.2 times more Vitamin E and 1.7 times more Vitamin K than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
While Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 4.5 times more Vitamin B1, 2.7 times more Vitamin B2, 3.5 times more Vitamin B3, 1.7 times more Vitamin B5 and 3.6 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Pie crust, standard-type, frozen, ready-to-bake, enriched, baked:
Raw Carrots have 1.6 times more Calcium, 2.8 times more Potassium and 12.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
While Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 2.2 times more Copper, 9.3 times more Iron, 1.4 times more Magnesium, 2.3 times more Phosphorus, 68 times more Selenium, 6.8 times more Sodium and 2.1 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 14 ounces:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked contains 12.4 times more Energy, 119.1 times more Fat, 289.9 times more Saturated Fat, 69 times more Omega 3, 33.2 times more Omega 6, 5.9 times more Carbohydrate and 7 times more Protein than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have similar amounts of Sugars and Fiber per 14 oz.
Both Raw Carrots as well as Pie crust, standard-type, frozen, ready-to-bake, enriched, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.