Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, unbaked vs Boiled Carrots:
Pie crust, refrigerated, regular, unbaked has 1.8 times more Vitamin B3, 1.3 times more Vitamin B5 and 1.8 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 7.7 times more Vitamin B6, 20.6 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Boiled and Drained Carrots have similar amounts of Vitamin B1 and Vitamin B2 per 5 oz.
Both Pie crust, refrigerated, regular, unbaked as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, unbaked vs Boiled Carrots:
Pie crust, refrigerated, regular, unbaked has 2.6 times more Copper, 3 times more Iron, 1.5 times more Phosphorus, 5.7 times more Selenium and 7.1 times more Sodium than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 3 times more Calcium, 3.2 times more Potassium and 4.7 times more Water than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Boiled and Drained Carrots have similar amounts of Magnesium, Manganese and Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, unbaked has 12.7 times more Energy, 141.4 times more Fat, 319.9 times more Saturated Fat, 131 times more Omega 3, 34.5 times more Omega 6, 6.2 times more Carbohydrate and 3.9 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.7 times more Fiber than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked as well as Boiled and Drained Carrots have insufficient amounts of Glucose and Sucrose in 5 oz.