Lets compare vitamin content per 14 ounces of Cooked Frozen Chopped Collards with Salt vs Boiled Carrots:
Boiled Chopped Frozen Collards, drained with Salt have 2.6 times more Vitamin B2, 5.4 times more Vitamin B9, 7.3 times more Vitamin C, 1.2 times more Vitamin E and 45.5 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.5 times more Vitamin A, 1.4 times more Vitamin B1, 2 times more Vitamin B5 and 1.3 times more Vitamin B6 than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Boiled and Drained Carrots have similar amounts of Vitamin B3 per 14 oz.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Frozen Chopped Collards with Salt vs Boiled Carrots:
Boiled Chopped Frozen Collards, drained with Salt have 7 times more Calcium, 3.2 times more Copper, 3.3 times more Iron, 3 times more Magnesium, 4.3 times more Manganese, 2.1 times more Selenium, 4.9 times more Sodium and 1.4 times more Zinc than Boiled and Drained Carrots.
Both Boiled Chopped Frozen Collards, drained with Salt and Boiled and Drained Carrots have similar amounts of Phosphorus, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Chopped Frozen Collards, drained with Salt have 3.9 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 6.1 times more Sugars than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Boiled and Drained Carrots have similar amounts of Energy, Carbohydrate and Fiber per 14 oz.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Boiled and Drained Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.