Lets compare vitamin content per 5 ounces of Boiled Carrots vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Boiled and Drained Carrots have more Vitamin A, 1.3 times more Vitamin B1, 4.4 times more Vitamin B2, 2.2 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains more Vitamin B12 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pie crust, standard-type, frozen, ready-to-bake, unenriched have similar amounts of Vitamin B3 and Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Boiled Carrots vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Boiled and Drained Carrots have 1.7 times more Calcium, 2.4 times more Potassium and 4.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 4 times more Copper, 1.6 times more Magnesium, 3.5 times more Manganese, 1.8 times more Phosphorus, 9.9 times more Sodium and 1.5 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pie crust, standard-type, frozen, ready-to-bake, unenriched have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Carrots have 3.3 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 13.1 times more Energy, 162.2 times more Fat, 145.2 times more Saturated Fat, 759 times more Omega 3, 117.4 times more Omega 6, 5.4 times more Carbohydrate and 5.1 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.