Lets compare vitamin content per 14 ounces of Boiled Red Cabbage with Salt vs Canned Carrots with Liquids and Salt:
Boiled and Drained Red Cabbage with Salt has 3.7 times more Vitamin B1, 2.2 times more Vitamin B2, 2 times more Vitamin B6, 3 times more Vitamin B9, 5.4 times more Vitamin C and 4.9 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 306.5 times more Vitamin A and 6.1 times more Vitamin E than Boiled and Drained Red Cabbage with Salt.
Both Boiled and Drained Red Cabbage with Salt and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B3 and Vitamin B5 per 14 oz.
Both Boiled and Drained Red Cabbage with Salt as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Red Cabbage with Salt vs Canned Carrots with Liquids and Salt:
Boiled and Drained Red Cabbage with Salt has 1.4 times more Calcium, 1.3 times more Iron, 1.9 times more Magnesium, 1.7 times more Phosphorus, 1.5 times more Potassium and 5.8 times more Selenium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.9 times more Copper and 2 times more Manganese than Boiled and Drained Red Cabbage with Salt.
Both Boiled and Drained Red Cabbage with Salt and Canned Carrots Solids and Liquids with Salt have similar amounts of Sodium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Red Cabbage with Salt has 1.3 times more Energy, 3 times more Omega 3, 1.3 times more Carbohydrate, 1.3 times more Sugars, 1.4 times more Fiber and 2.6 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Boiled and Drained Red Cabbage with Salt as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.