Lets compare vitamin content per 14 ounces of Carrots vs Boiled Frozen Butternut Winter Squash with Salt:
Raw Carrots have 5 times more Vitamin A, 1.3 times more Vitamin B1, 1.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.8 times more Vitamin B5, 2 times more Vitamin B6 and 1.7 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
Both Raw Carrots and Boiled Frozen Butternut Winter Squash with Salt have similar amounts of Vitamin B9 per 14 oz.
Both Raw Carrots as well as Boiled Frozen Butternut Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Boiled Frozen Butternut Winter Squash with Salt:
Raw Carrots have 1.7 times more Calcium, 1.3 times more Copper, 1.3 times more Magnesium, 2.5 times more Phosphorus, 2.4 times more Potassium and 2 times more Zinc than Boiled Frozen Butternut Winter Squash with Salt.
While Boiled Frozen Butternut Winter Squash with Salt contains 1.9 times more Iron and 3.4 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled Frozen Butternut Winter Squash with Salt have similar amounts of Manganese and Water per 14 oz.
Both Raw Carrots as well as Boiled Frozen Butternut Winter Squash with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Butternut Winter Squash with Salt contains 9 times more Omega 3 and 1.3 times more Protein than Raw Carrots.
Both Raw Carrots and Boiled Frozen Butternut Winter Squash with Salt have similar amounts of Energy and Carbohydrate per 14 oz.
Both Raw Carrots as well as Boiled Frozen Butternut Winter Squash with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.