Lets compare vitamin content per 100 grams of Canned Carrots with Liquids and Salt vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Canned Carrots Solids and Liquids with Salt have 2.8 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 13.8 times more Vitamin B1, 4.8 times more Vitamin B2, 6.8 times more Vitamin B3, 2.9 times more Vitamin B5, 11.8 times more Vitamin B9, 1.9 times more Vitamin E and 1.7 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Canned Carrots with Liquids and Salt vs Pie crust, deep dish, frozen, baked, made with enriched flour:
Canned Carrots Solids and Liquids with Salt have 1.3 times more Calcium, 1.7 times more Potassium and 11.3 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
While Pie crust, deep dish, frozen, baked, made with enriched flour contains 4.8 times more Iron, 1.9 times more Magnesium, 3.9 times more Phosphorus, 12.5 times more Selenium, 1.6 times more Sodium and 1.8 times more Zinc than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Pie crust, deep dish, frozen, baked, made with enriched flour have similar amounts of Copper and Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, deep dish, frozen, baked, made with enriched flour contains 22.7 times more Energy, 227.4 times more Fat, 354.5 times more Saturated Fat, 16.3 times more Omega 3, 66.3 times more Omega 6, 9.8 times more Carbohydrate, 1.3 times more Fiber and 10.5 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Pie crust, deep dish, frozen, baked, made with enriched flour have insufficient amounts of Glucose and Sucrose in 100 g.