Lets compare vitamin content per 14 ounces of Cooked Frozen Brussels Sprouts with Salt vs Carrots:
Boiled Frozen Brussels Sprouts, drained with Salt have 1.6 times more Vitamin B1, 1.9 times more Vitamin B2, 1.3 times more Vitamin B5, 2.1 times more Vitamin B6, 5.3 times more Vitamin B9, 7.7 times more Vitamin C and 14.7 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 18.2 times more Vitamin A, 1.8 times more Vitamin B3 and 1.3 times more Vitamin E than Boiled Frozen Brussels Sprouts, drained with Salt.
Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Frozen Brussels Sprouts with Salt vs Carrots:
Boiled Frozen Brussels Sprouts, drained with Salt have 1.6 times more Iron, 1.5 times more Magnesium, 1.4 times more Manganese, 1.6 times more Phosphorus, 6 times more Selenium and 3.8 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.3 times more Calcium and 1.3 times more Copper than Boiled Frozen Brussels Sprouts, drained with Salt.
Both Boiled Frozen Brussels Sprouts, drained with Salt and Raw Carrots have similar amounts of Potassium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Brussels Sprouts, drained with Salt have 64.5 times more Omega 3, 1.5 times more Fiber and 3.9 times more Protein than Raw Carrots.
While Raw Carrots contain 2.3 times more Sugars than Boiled Frozen Brussels Sprouts, drained with Salt.
Both Boiled Frozen Brussels Sprouts, drained with Salt and Raw Carrots have similar amounts of Energy and Carbohydrate per 14 oz.
Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.