Lets compare vitamin content per 100 grams of Pie crust, standard-type, frozen, ready-to-bake, enriched vs Boiled Carrots:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 4.2 times more Vitamin B1, 3.9 times more Vitamin B2, 4.2 times more Vitamin B3, 1.7 times more Vitamin B5 and 5 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 3.1 times more Vitamin B6, more Vitamin C, 2.2 times more Vitamin E and 2.5 times more Vitamin K than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, frozen, ready-to-bake, enriched vs Boiled Carrots:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 4.4 times more Copper, 7.6 times more Iron, 1.5 times more Magnesium, 2.9 times more Manganese, 2.4 times more Phosphorus, 8.1 times more Selenium, 7.1 times more Sodium and 2.3 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.6 times more Calcium, 2.4 times more Potassium and 5.1 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, frozen, ready-to-bake, enriched has 13.1 times more Energy, 144.8 times more Fat, 272 times more Saturated Fat, 122 times more Omega 3, 34 times more Omega 6, 5.9 times more Carbohydrate and 8.1 times more Protein than Boiled and Drained Carrots.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched and Boiled and Drained Carrots have similar amounts of Sugars and Fiber per 100 g.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.