Lets compare vitamin content per 14 ounces of Boiled Cranberry Beans vs Carrots:
Boiled Cranberry Beans have 3.2 times more Vitamin B1 and 10.9 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 1.9 times more Vitamin B3, 1.7 times more Vitamin B6 and more Vitamin C than Boiled Cranberry Beans.
Both Boiled Cranberry Beans and Raw Carrots have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Boiled Cranberry Beans as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Cranberry Beans vs Carrots:
Boiled Cranberry Beans have 1.5 times more Calcium, 5.1 times more Copper, 7 times more Iron, 4.2 times more Magnesium, 2.6 times more Manganese, 3.9 times more Phosphorus, 1.2 times more Potassium, 13 times more Selenium and 4.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 69 times more Sodium and 1.4 times more Water than Boiled Cranberry Beans.
Comparison of macro-nutrients per 14 ounces:
Boiled Cranberry Beans have 3.3 times more Energy, 45.5 times more Omega 3, 2.6 times more Carbohydrate, 3.1 times more Fiber and 10 times more Protein than Raw Carrots.
Both Boiled Cranberry Beans as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.