Lets compare vitamin content per 5 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Boiled Carrots:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has more Vitamin B12 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 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.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Boiled and Drained Carrots have similar amounts of Vitamin B3 and Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Boiled Carrots:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 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.
While Boiled and Drained Carrots contain 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.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Boiled and Drained Carrots have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 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.
While Boiled and Drained Carrots contain 3.3 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.