Lets compare vitamin content per 14 ounces of Carrots vs Cooking Wine:
Raw Carrots have more Vitamin A, more Vitamin B1, 5.8 times more Vitamin B2, 9.8 times more Vitamin B3, 6.9 times more Vitamin B6, 19 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooking Wine.
Both Raw Carrots as well as Cooking Wine have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Cooking Wine:
Raw Carrots have 3.7 times more Calcium, 4.1 times more Copper, 2.3 times more Phosphorus, 3.6 times more Potassium and 3 times more Zinc than Cooking Wine.
While Cooking Wine contains 1.3 times more Iron and 9.1 times more Sodium than Raw Carrots.
Both Raw Carrots and Cooking Wine have similar amounts of Magnesium and Water per 14 oz.
Both Raw Carrots as well as Cooking Wine have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 1.5 times more Carbohydrate, 3.1 times more Sugars, more Fiber and 1.9 times more Protein than Cooking Wine.
Both Raw Carrots and Cooking Wine have similar amounts of Energy per 14 oz.
Both Raw Carrots as well as Cooking Wine have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.