Lets compare vitamin content per 5 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Carrots:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 4.5 times more Vitamin B1, 2.7 times more Vitamin B2, 3.5 times more Vitamin B3, 1.7 times more Vitamin B5 and 3.6 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 3.1 times more Vitamin B6, more Vitamin C and 1.7 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 and Raw Carrots have similar amounts of Vitamin E per 5 oz.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Carrots:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 2.2 times more Copper, 9.3 times more Iron, 1.4 times more Magnesium, 2.3 times more Phosphorus, 68 times more Selenium, 6.8 times more Sodium and 2.1 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.6 times more Calcium, 2.8 times more Potassium and 12.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 12.4 times more Energy, 119.1 times more Fat, 289.9 times more Saturated Fat, 69 times more Omega 3, 33.2 times more Omega 6, 5.9 times more Carbohydrate and 7 times more Protein than Raw Carrots.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked and Raw Carrots have similar amounts of Sugars and Fiber per 5 oz.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.