Lets compare vitamin content per 14 ounces of Boiled Carrots vs Cake, white, prepared from recipe with coconut frosting:
Boiled and Drained Carrots have 71 times more Vitamin A, 1.4 times more Vitamin B5, 5.3 times more Vitamin B6, 36 times more Vitamin C, 8.6 times more Vitamin E and 3.3 times more Vitamin K than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 1.9 times more Vitamin B1, 4.3 times more Vitamin B2, 1.6 times more Vitamin B3, 2.2 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Boiled and Drained Carrots.
Comparing minerals per 14 ounces for Boiled Carrots vs Cake, white, prepared from recipe with coconut frosting:
Boiled and Drained Carrots have 2.4 times more Potassium and 4.4 times more Water than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 3 times more Calcium, 3.9 times more Copper, 3.4 times more Iron, 1.8 times more Manganese, 2.3 times more Phosphorus, 15.3 times more Selenium, 4.9 times more Sodium and 1.7 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Cake, white, prepared from recipe with coconut frosting have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Carrots have 3 times more Fiber than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 10.2 times more Energy, 57.2 times more Fat, 129.9 times more Saturated Fat, 135 times more Omega 3, 23.3 times more Omega 6, 7.7 times more Carbohydrate, 16.6 times more Sugars and 5.8 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Cake, white, prepared from recipe with coconut frosting have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.