Lets compare vitamin content per 1 pound of Pie crust, refrigerated, regular, unbaked vs Carrots:
Pie crust, refrigerated, regular, unbaked has 1.3 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 6.9 times more Vitamin B6, 13.2 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Raw Carrots have similar amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B5 per 1 lb.
Both Pie crust, refrigerated, regular, unbaked as well as Raw Carrots have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Pie crust, refrigerated, regular, unbaked vs Carrots:
Pie crust, refrigerated, regular, unbaked has 3.4 times more Iron, 1.3 times more Manganese, 1.3 times more Phosphorus, 40 times more Selenium and 5.9 times more Sodium than Raw Carrots.
While Raw Carrots contain 3.3 times more Calcium, 1.5 times more Magnesium, 4.4 times more Potassium and 4.6 times more Water than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Raw Carrots have similar amounts of Copper and Zinc per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, refrigerated, regular, unbaked has 10.9 times more Energy, 106.1 times more Fat, 299.9 times more Saturated Fat, 65.5 times more Omega 3, 30 times more Omega 6, 5.3 times more Carbohydrate and 3.2 times more Protein than Raw Carrots.
While Raw Carrots contain 1.6 times more Fiber than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked as well as Raw Carrots have insufficient amounts of Glucose and Sucrose in 1 lb.