Lets compare vitamin content per 14 ounces of Boiled Carrots vs Canned Hot Pickled Peppers:
Boiled and Drained Carrots have 19.8 times more Vitamin A, 1.8 times more Vitamin B1, 1.9 times more Vitamin B2, 1.9 times more Vitamin B3 and 1.5 times more Vitamin B6 than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 3.4 times more Vitamin C and 1.6 times more Vitamin K than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Canned Hot Pickled Peppers have similar amounts of Vitamin B5, Vitamin B9 and Vitamin E per 14 oz.
Both Boiled and Drained Carrots as well as Canned Hot Pickled Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Canned Hot Pickled Peppers:
Boiled and Drained Carrots have 1.7 times more Magnesium, 3 times more Manganese, 2.3 times more Phosphorus, 2.1 times more Potassium, 1.8 times more Selenium and 2.2 times more Zinc than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 2 times more Calcium, 2.6 times more Copper and 24.7 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Canned Hot Pickled Peppers have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Carrots have 1.6 times more Energy, 1.8 times more Carbohydrate and 2.2 times more Sugars than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 30 times more Omega 3 and 2.6 times more Fructose than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Canned Hot Pickled Peppers have similar amounts of Fiber and Protein per 14 oz.
Both Boiled and Drained Carrots as well as Canned Hot Pickled Peppers have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.