Lets compare vitamin content per 14 ounces of Carrots vs Roasted Soybeans with Salt:
Raw Carrots have 83.5 times more Vitamin A and 2.7 times more Vitamin C than Roasted Soybeans with Salt.
While Roasted Soybeans with Salt contain 1.5 times more Vitamin B1, 2.5 times more Vitamin B2, 1.4 times more Vitamin B3, 1.7 times more Vitamin B5, 1.5 times more Vitamin B6, 11.1 times more Vitamin B9, 1.4 times more Vitamin E and 3.8 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Roasted Soybeans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Roasted Soybeans with Salt:
Raw Carrots have 45.3 times more Water than Roasted Soybeans with Salt.
While Roasted Soybeans with Salt contain 4.2 times more Calcium, 18.4 times more Copper, 13 times more Iron, 12.1 times more Magnesium, 15.1 times more Manganese, 10.4 times more Phosphorus, 4.6 times more Potassium, 191 times more Selenium, 2.4 times more Sodium and 13.1 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 14 ounces:
Roasted Soybeans with Salt contain 11.4 times more Energy, 105.8 times more Fat, 114.8 times more Saturated Fat, 847 times more Omega 3, 126.4 times more Omega 6, 3.2 times more Carbohydrate, 6.3 times more Fiber and 41.5 times more Protein than Raw Carrots.
Both Raw Carrots and Roasted Soybeans with Salt have similar amounts of Sugars per 14 oz.
Both Raw Carrots as well as Roasted Soybeans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.