Lets compare vitamin content per 100 grams of Pie crust, standard-type, dry mix, prepared, baked vs Carrots:
Pie crust, standard-type, dry mix, prepared, baked has 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.
While Raw Carrots contain 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.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Carrots have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, dry mix, prepared, baked vs Carrots:
Pie crust, standard-type, dry mix, prepared, baked has 1.8 times more Calcium, 1.6 times more Copper, 7.2 times more Iron, 1.3 times more Magnesium, 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.
While Raw Carrots contain 5.2 times more Potassium and 8.3 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, dry mix, prepared, baked has 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.
While Raw Carrots contain 1.6 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
Both Pie crust, standard-type, dry mix, prepared, baked as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.