Lets compare vitamin content per 14 ounces of Carrots vs Cooked Tempeh:
Raw Carrots have more Vitamin A, 1.2 times more Vitamin B1, more Vitamin C and 1.7 times more Vitamin E than Cooked Tempeh.
While Cooked Tempeh contains 6.2 times more Vitamin B2, 2.2 times more Vitamin B3, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, more Vitamin B12 and 1.5 times more Vitamin K than Raw Carrots.
Both Raw Carrots and Cooked Tempeh have similar amounts of Vitamin B9 per 14 oz.
Both Raw Carrots as well as Cooked Tempeh have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Cooked Tempeh:
Raw Carrots have 4.9 times more Sodium and 1.5 times more Water than Cooked Tempeh.
While Cooked Tempeh contains 2.9 times more Calcium, 12 times more Copper, 7.1 times more Iron, 6.4 times more Magnesium, 9 times more Manganese, 7.2 times more Phosphorus, 1.3 times more Potassium and 6.5 times more Zinc than Raw Carrots.
Both Raw Carrots as well as Cooked Tempeh have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 1.3 times more Carbohydrate and 1.8 times more Sugars than Cooked Tempeh.
While Cooked Tempeh contains 4.8 times more Energy, 47.4 times more Fat, 106.3 times more Saturated Fat, 60 times more Omega 3, 25.2 times more Omega 6, 1.3 times more Fiber and 21.4 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cooked Tempeh have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.