Lets compare vitamin content per 14 ounces of Carrots vs Cooked Frozen Turnip Greens:
Raw Carrots have 1.6 times more Vitamin A, 1.2 times more Vitamin B1, 2.1 times more Vitamin B3, 4 times more Vitamin B5 and 2.1 times more Vitamin B6 than Boiled and Drained Frozen Turnip Greens.
While Boiled and Drained Frozen Turnip Greens contain 1.3 times more Vitamin B2, 2.1 times more Vitamin B9, 3.7 times more Vitamin C, 4 times more Vitamin E and 39.3 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Boiled and Drained Frozen Turnip Greens have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Cooked Frozen Turnip Greens:
Raw Carrots have 1.4 times more Potassium and 4.6 times more Sodium than Boiled and Drained Frozen Turnip Greens.
While Boiled and Drained Frozen Turnip Greens contain 4.6 times more Calcium, 3.3 times more Copper, 6.5 times more Iron, 2.2 times more Magnesium, 3.3 times more Manganese, 12 times more Selenium and 1.7 times more Zinc than Raw Carrots.
Both Raw Carrots and Boiled and Drained Frozen Turnip Greens have similar amounts of Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 1.4 times more Energy, 1.9 times more Carbohydrate and 6.3 times more Sugars than Boiled and Drained Frozen Turnip Greens.
While Boiled and Drained Frozen Turnip Greens contain 59.5 times more Omega 3 and 3.6 times more Protein than Raw Carrots.
Both Raw Carrots and Boiled and Drained Frozen Turnip Greens have similar amounts of Fiber per 14 oz.
Both Raw Carrots as well as Boiled and Drained Frozen Turnip Greens have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.