Lets compare vitamin content per 14 ounces of Boiled Pink Beans vs Carrots:
Boiled Pink Beans have 3.9 times more Vitamin B1, 1.3 times more Vitamin B6, 8.8 times more Vitamin B9 and 1.5 times more Vitamin E than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.7 times more Vitamin B3, more Vitamin C and 3.6 times more Vitamin K than Boiled Pink Beans.
Both Boiled Pink Beans and Raw Carrots have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Boiled Pink 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 Pink Beans vs Carrots:
Boiled Pink Beans have 1.6 times more Calcium, 6 times more Copper, 7.7 times more Iron, 5.4 times more Magnesium, 3.8 times more Manganese, 4.7 times more Phosphorus, 1.6 times more Potassium, 14 times more Selenium and 4 times more Zinc than Raw Carrots.
While Raw Carrots contain 34.5 times more Sodium and 1.4 times more Water than Boiled Pink Beans.
Comparison of macro-nutrients per 14 ounces:
Boiled Pink Beans have 3.6 times more Energy, 48 times more Omega 3, 2.9 times more Carbohydrate, 1.9 times more Fiber and 9.7 times more Protein than Raw Carrots.
While Raw Carrots contain 13.2 times more Sugars than Boiled Pink Beans.
Both Boiled Pink Beans as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.