Lets compare vitamin content per 14 ounces of Carrots vs Plums, dried (prunes), stewed, without added sugar:
Raw Carrots have 49.1 times more Vitamin A, 2.8 times more Vitamin B1, 1.4 times more Vitamin B3, 2.6 times more Vitamin B5, more Vitamin B9, 2 times more Vitamin C and 3.5 times more Vitamin E than Plums, dried (prunes), stewed, without added sugar.
While Plums, dried (prunes), stewed, without added sugar contain 1.7 times more Vitamin B2, 1.6 times more Vitamin B6 and 2 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Plums, dried (prunes), stewed, without added sugar:
Raw Carrots have 1.7 times more Calcium, 69 times more Sodium, 1.3 times more Zinc and 1.3 times more Water than Plums, dried (prunes), stewed, without added sugar.
While Plums, dried (prunes), stewed, without added sugar contain 2.7 times more Copper, 1.4 times more Iron and 1.5 times more Magnesium than Raw Carrots.
Both Raw Carrots and Plums, dried (prunes), stewed, without added sugar have similar amounts of Manganese, Phosphorus and Potassium per 14 oz.
Both Raw Carrots as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Plums, dried (prunes), stewed, without added sugar contain 2.6 times more Energy, 2.9 times more Carbohydrate and 5.3 times more Sugars than Raw Carrots.
Both Raw Carrots and Plums, dried (prunes), stewed, without added sugar have similar amounts of Fiber and Protein per 14 oz.
Both Raw Carrots as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.