Lets compare vitamin content per 14 ounces of Cooked Chinese Broccoli vs Carrots:
Cooked Chinese Broccoli has 1.4 times more Vitamin B1, 2.5 times more Vitamin B2, 5.2 times more Vitamin B9, 4.8 times more Vitamin C and 6.4 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 10.2 times more Vitamin A, 2.2 times more Vitamin B3, 1.7 times more Vitamin B5, 2 times more Vitamin B6 and 1.4 times more Vitamin E than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Chinese Broccoli vs Carrots:
Cooked Chinese Broccoli has 3 times more Calcium, 1.4 times more Copper, 1.9 times more Iron, 1.5 times more Magnesium, 1.8 times more Manganese, 13 times more Selenium and 1.6 times more Zinc than Raw Carrots.
While Raw Carrots contain 9.9 times more Sodium than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Carrots have similar amounts of Phosphorus, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Chinese Broccoli has 129 times more Omega 3 and 1.2 times more Protein than Raw Carrots.
While Raw Carrots contain 1.9 times more Energy, 2.5 times more Carbohydrate and 5.6 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Carrots have similar amounts of Fiber per 14 oz.
Both Cooked Chinese Broccoli as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.