Lets compare vitamin content per 14 ounces of Low Salt Shoyu vs Boiled Carrots:
Shoyu Soy Sauce, low salt has 5.5 times more Vitamin B2, 1.8 times more Vitamin B3, 1.8 times more Vitamin B5 and 3.1 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 1.7 times more Vitamin B1, more Vitamin C, 2.5 times more Vitamin E and more Vitamin K than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Boiled and Drained Carrots have similar amounts of Vitamin B6 per 14 oz.
Both Shoyu Soy Sauce, low salt as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Low Salt Shoyu vs Boiled Carrots:
Shoyu Soy Sauce, low salt has 2.9 times more Copper, 4 times more Iron, 6.9 times more Magnesium, 6.5 times more Manganese, 5.5 times more Phosphorus, 1.5 times more Potassium, 62 times more Sodium and 4 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.4 times more Selenium than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Boiled and Drained Carrots have similar amounts of Calcium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Shoyu Soy Sauce, low salt has 1.6 times more Energy and 11.9 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.5 times more Carbohydrate, 6.9 times more Sugars and 4.3 times more Fiber than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.