Lets compare vitamin content per 100 grams of Pie crust, deep dish, frozen, baked, made with enriched flour vs Boiled Carrots:
Pie crust, deep dish, frozen, baked, made with enriched flour has 4 times more Vitamin B1, 3 times more Vitamin B2, 4.4 times more Vitamin B3, 1.7 times more Vitamin B5, 6.7 times more Vitamin B9, 1.3 times more Vitamin E and 1.2 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 3.8 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, deep dish, frozen, baked, made with enriched flour vs Boiled Carrots:
Pie crust, deep dish, frozen, baked, made with enriched flour has 5.2 times more Copper, 7.3 times more Iron, 1.7 times more Magnesium, 3.4 times more Manganese, 2.6 times more Phosphorus, 7.1 times more Selenium, 6.8 times more Sodium and 2.6 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.3 times more Calcium, 2.3 times more Potassium and 10.9 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
Comparison of macro-nutrients per 100 grams:
Pie crust, deep dish, frozen, baked, made with enriched flour has 14.9 times more Energy, 176.9 times more Fat, 295.4 times more Saturated Fat, 130 times more Omega 3, 42.7 times more Omega 6, 6.4 times more Carbohydrate and 8 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.3 times more Fiber than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Boiled and Drained Carrots have insufficient amounts of Glucose and Sucrose in 100 g.