Lets compare vitamin content per 14 ounces of Frostings, vanilla, creamy, ready-to-eat vs Carrots:
Frostings, vanilla, creamy, ready-to-eat have 5.2 times more Vitamin B2 and 2.3 times more Vitamin E than Raw Carrots.
While Raw Carrots contain more Vitamin A, 6.6 times more Vitamin B1, 4.5 times more Vitamin B3, 5 times more Vitamin B5, more Vitamin B6, 2.4 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat and Raw Carrots have similar amounts of Vitamin K per 14 oz.
Both Frostings, vanilla, creamy, ready-to-eat as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Frostings, vanilla, creamy, ready-to-eat vs Carrots:
Frostings, vanilla, creamy, ready-to-eat have 2.7 times more Sodium than Raw Carrots.
While Raw Carrots contain 11 times more Calcium, more Copper, 1.9 times more Iron, 12 times more Magnesium, more Manganese, 1.9 times more Phosphorus, 9.4 times more Potassium, 3.4 times more Zinc and 5.9 times more Water than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Frostings, vanilla, creamy, ready-to-eat have 10.2 times more Energy, 67.6 times more Fat, 92.9 times more Saturated Fat, 450.5 times more Omega 3, 70.5 times more Omega 6, 7.1 times more Carbohydrate and 13.3 times more Sugars than Raw Carrots.
While Raw Carrots contain more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.