Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots with Salt vs Oranges:
Boiled Frozen Carrots, drained with Salt have 76.9 times more Vitamin A, 1.5 times more Vitamin B3, 1.4 times more Vitamin B6, 5.6 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain 2.9 times more Vitamin B1, 1.4 times more Vitamin B5, 2.7 times more Vitamin B9 and 23.1 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt and Raw Oranges have similar amounts of Vitamin B2 per 14 oz.
Both Boiled Frozen Carrots, drained with Salt as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Frozen Carrots with Salt vs Oranges:
Boiled Frozen Carrots, drained with Salt have 1.8 times more Copper, 5.3 times more Iron, 6.7 times more Manganese, 2.2 times more Phosphorus, more Sodium and 5 times more Zinc than Raw Oranges.
Both Boiled Frozen Carrots, drained with Salt and Raw Oranges have similar amounts of Calcium, Magnesium, Potassium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Carrots, drained with Salt have 17.7 times more Omega 6 and 1.4 times more Fiber than Raw Oranges.
While Raw Oranges contain 1.3 times more Energy, 1.5 times more Carbohydrate, 2.3 times more Sugars and 1.6 times more Protein than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt as well as Raw Oranges have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.