Lets compare vitamin content per 100 grams of Canned Ginger Root, Pickled, With Artificial Sweetener vs Carrots:
Raw Carrots contain more Vitamin A, 3.3 times more Vitamin B1, 3.9 times more Vitamin B2, 44.7 times more Vitamin B3, 1.8 times more Vitamin B5, 3.7 times more Vitamin B6, 19 times more Vitamin B9, more Vitamin C, 3.7 times more Vitamin E and 6 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Canned Ginger Root, Pickled, With Artificial Sweetener vs Carrots:
Canned Ginger Root, Pickled, With Artificial Sweetener has 2.2 times more Calcium, 3.3 times more Manganese and 13.1 times more Sodium than Raw Carrots.
While Raw Carrots contain 2.5 times more Copper, 3 times more Magnesium, 17.5 times more Phosphorus, 8.9 times more Potassium and 6 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Raw Carrots have similar amounts of Iron and Water per 100 g.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Carrots have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots contain 2.1 times more Energy, 2 times more Carbohydrate, more Sugars and 2.8 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Raw Carrots have similar amounts of Fiber per 100 g.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.