Lets compare vitamin content per 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Boiled Carrots:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 4.5 times more Vitamin B1, 3.5 times more Vitamin B2, 5.3 times more Vitamin B3, 2 times more Vitamin B5 and 4.9 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 3.4 times more Vitamin B6, more Vitamin C, 1.9 times more Vitamin E and 1.8 times more Vitamin K than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Boiled Carrots:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 5.7 times more Copper, 8.2 times more Iron, 1.7 times more Magnesium, 2.7 times more Phosphorus, 9.7 times more Selenium, 8.1 times more Sodium and 2.6 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.4 times more Calcium, 2.1 times more Potassium and 12.6 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Comparison of macro-nutrients per 14 ounces:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 14.5 times more Energy, 158.8 times more Fat, 309.2 times more Saturated Fat, 138 times more Omega 3, 38.2 times more Omega 6, 6.8 times more Carbohydrate, 1.2 times more Sugars and 8.6 times more Protein than Boiled and Drained Carrots.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked and Boiled and Drained Carrots have similar amounts of Fiber per 14 oz.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.