Lets compare vitamin content per 1 pound of Pie crust, standard-type, prepared from recipe, baked vs Carrots:
Pie crust, standard-type, prepared from recipe, baked has 5.9 times more Vitamin B1, 4.8 times more Vitamin B2, 3.4 times more Vitamin B3 and 3.5 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.5 times more Vitamin B5, 5.5 times more Vitamin B6, more Vitamin C and 2.1 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Raw Carrots have similar amounts of Vitamin K per 1 lb.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Carrots have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Pie crust, standard-type, prepared from recipe, baked vs Carrots:
Pie crust, standard-type, prepared from recipe, baked has 2 times more Copper, 9.6 times more Iron, 3 times more Manganese, 1.9 times more Phosphorus, 211 times more Selenium, 7.9 times more Sodium and 1.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.3 times more Calcium, 4.8 times more Potassium and 9 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Raw Carrots have similar amounts of Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, standard-type, prepared from recipe, baked has 12.9 times more Energy, 144.2 times more Fat, 269.4 times more Saturated Fat, 278.5 times more Omega 3, 85.7 times more Omega 6, 5 times more Carbohydrate and 6.9 times more Protein than Raw Carrots.
While Raw Carrots contain 27.9 times more Sugars and 1.6 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.