Lets compare vitamin content per 14 ounces of Pie crust, deep dish, frozen, baked, made with enriched flour vs Carrots:
Pie crust, deep dish, frozen, baked, made with enriched flour has 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.
While Raw Carrots contain 3.5 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Raw Carrots have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, deep dish, frozen, baked, made with enriched flour vs Carrots:
Pie crust, deep dish, frozen, baked, made with enriched flour has 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.
While Raw Carrots contain 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.
Comparison of macro-nutrients per 14 ounces:
Pie crust, deep dish, frozen, baked, made with enriched flour has 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 Pie crust, deep dish, frozen, baked, made with enriched flour and Raw Carrots have similar amounts of Fiber per 14 oz.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Raw Carrots have insufficient amounts of Glucose and Sucrose in 14 oz.