Lets compare vitamin content per 14 ounces of Cooked Frozen Kale with Salt vs Carrots:
Boiled Frozen Kale, drained with Salt has 2.4 times more Vitamin B2, 3.4 times more Vitamin B9, 3 times more Vitamin C, 2.4 times more Vitamin E and 31.7 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 5.7 times more Vitamin A, 2.2 times more Vitamin B3, 1.6 times more Vitamin B5 and 2.2 times more Vitamin B6 than Boiled Frozen Kale, drained with Salt.
Both Boiled Frozen Kale, drained with Salt and Raw Carrots have similar amounts of Vitamin B1 per 14 oz.
Both Boiled Frozen Kale, drained with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Frozen Kale with Salt vs Carrots:
Boiled Frozen Kale, drained with Salt has 4.5 times more Calcium, 1.5 times more Copper, 2.8 times more Iron, 2.1 times more Magnesium, 3.8 times more Manganese, 10 times more Selenium and 3.7 times more Sodium than Raw Carrots.
While Raw Carrots contain 2.2 times more Potassium than Boiled Frozen Kale, drained with Salt.
Both Boiled Frozen Kale, drained with Salt and Raw Carrots have similar amounts of Phosphorus, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Kale, drained with Salt has 5 times more Fat, 168 times more Omega 3, 2.6 times more Omega 6 and 3.2 times more Protein than Raw Carrots.
While Raw Carrots contain 1.8 times more Carbohydrate and 3.9 times more Sugars than Boiled Frozen Kale, drained with Salt.
Both Boiled Frozen Kale, drained with Salt and Raw Carrots have similar amounts of Energy and Fiber per 14 oz.
Both Boiled Frozen Kale, drained with Salt as well as Raw Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.