Lets compare vitamin content per 100 grams of Carrots vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Carrots have more Vitamin A, 1.6 times more Vitamin B5, 2.5 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 4.6 times more Vitamin B1, 3.2 times more Vitamin B2, 2.4 times more Vitamin B3 and 3.7 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Carrots vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Carrots have 5.2 times more Potassium and 8.3 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 1.8 times more Calcium, 1.6 times more Copper, 7.2 times more Iron, 2.1 times more Manganese, 2.4 times more Phosphorus, 221 times more Selenium, 10.6 times more Sodium and 1.6 times more Zinc than Raw Carrots.
Both Raw Carrots and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 1.6 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 12.2 times more Energy, 126.7 times more Fat, 241 times more Saturated Fat, 96.5 times more Omega 3, 36.5 times more Omega 6, 5.3 times more Carbohydrate and 7.2 times more Protein than Raw Carrots.
Both Raw Carrots as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.