Lets compare vitamin content per 14 ounces of Boiled Carrots vs Apples, dried, sulfured, stewed, without added sugar:
Boiled and Drained Carrots have 852 times more Vitamin A, 11 times more Vitamin B1, 2.3 times more Vitamin B2, 5 times more Vitamin B3, 4.1 times more Vitamin B5, 3.1 times more Vitamin B6, more Vitamin B9, 3.6 times more Vitamin C, 8.6 times more Vitamin E and 19.6 times more Vitamin K than Apples, dried, sulfured, stewed, without added sugar.
Both Boiled and Drained Carrots as well as Apples, dried, sulfured, stewed, without added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Apples, dried, sulfured, stewed, without added sugar:
Boiled and Drained Carrots have 10 times more Calcium, 2.5 times more Magnesium, 7.4 times more Manganese, 3.3 times more Phosphorus, 2.2 times more Potassium, 2.3 times more Selenium, 2.9 times more Sodium and 4 times more Zinc than Apples, dried, sulfured, stewed, without added sugar.
While Apples, dried, sulfured, stewed, without added sugar contain 2.6 times more Copper than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Apples, dried, sulfured, stewed, without added sugar have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Carrots have 1.5 times more Fiber and 3.5 times more Protein than Apples, dried, sulfured, stewed, without added sugar.
While Apples, dried, sulfured, stewed, without added sugar contain 1.6 times more Energy, 1.9 times more Carbohydrate and 3.9 times more Sugars than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Apples, dried, sulfured, stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.