Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Cassava:
Boiled and Drained Frozen Carrots have 846 times more Vitamin A, 1.6 times more Vitamin B5, 5.3 times more Vitamin E and 7.2 times more Vitamin K than Raw Cassava.
While Raw Cassava contains 2.9 times more Vitamin B1, 1.3 times more Vitamin B2, 2.1 times more Vitamin B3, 2.5 times more Vitamin B9 and 9 times more Vitamin C than Boiled and Drained Frozen Carrots.
Both Boiled and Drained Frozen Carrots and Raw Cassava have similar amounts of Vitamin B6 per 14 oz.
Both Boiled and Drained Frozen Carrots as well as Raw Cassava have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Cassava:
Boiled and Drained Frozen Carrots have 2.2 times more Calcium, 2 times more Iron, 4.2 times more Sodium and 1.5 times more Water than Raw Cassava.
While Raw Cassava contains 1.9 times more Magnesium, 2.3 times more Manganese and 1.4 times more Potassium than Boiled and Drained Frozen Carrots.
Both Boiled and Drained Frozen Carrots and Raw Cassava have similar amounts of Copper, Phosphorus, Selenium and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Frozen Carrots have 2.6 times more Omega 3, 9 times more Omega 6, 2.4 times more Sugars and 1.8 times more Fiber than Raw Cassava.
While Raw Cassava contains 4.3 times more Energy, 4.9 times more Carbohydrate and 2.3 times more Protein than Boiled and Drained Frozen Carrots.
Both Boiled and Drained Frozen Carrots as well as Raw Cassava have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.