Lets compare vitamin content per 100 grams of Boiled Carrots vs Pie crust, refrigerated, regular, unbaked:
Boiled and Drained Carrots have 7.7 times more Vitamin B6, 20.6 times more Vitamin E and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.8 times more Vitamin B3, 1.3 times more Vitamin B5 and 1.8 times more Vitamin B9 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pie crust, refrigerated, regular, unbaked have similar amounts of Vitamin B1 and Vitamin B2 per 100 g.
Both Boiled and Drained Carrots as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Pie crust, refrigerated, regular, unbaked:
Boiled and Drained Carrots have 3 times more Calcium, 1.3 times more Magnesium, 3.2 times more Potassium and 4.7 times more Water than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 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.
Both Boiled and Drained Carrots and Pie crust, refrigerated, regular, unbaked have similar amounts of Manganese and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 1.7 times more Fiber than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 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.
Both Boiled and Drained Carrots as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Glucose and Sucrose in 100 g.