Lets compare vitamin content per 14 ounces of Frozen Naranjilla Pulp vs Carrots:
Frozen Naranjilla Pulp has 1.5 times more Vitamin B3 than Raw Carrots.
While Raw Carrots contain 29.8 times more Vitamin A, 1.5 times more Vitamin B1, more Vitamin B2, 1.3 times more Vitamin B6, 6.3 times more Vitamin B9 and 1.8 times more Vitamin C than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp and Raw Carrots have similar amounts of Vitamin B5, Vitamin E and Vitamin K per 14 oz.
Comparing minerals per 14 ounces for Frozen Naranjilla Pulp vs Carrots:
Raw Carrots contain 4.1 times more Calcium, 1.6 times more Copper, 2.1 times more Manganese, 2.9 times more Phosphorus, 1.6 times more Potassium, 17.3 times more Sodium and 2.4 times more Zinc than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp and Raw Carrots have similar amounts of Iron, Magnesium and Water per 14 oz.
Both Frozen Naranjilla Pulp as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Frozen Naranjilla Pulp has 1.9 times more Fructose than Raw Carrots.
While Raw Carrots contain 1.6 times more Energy, 1.6 times more Carbohydrate, 1.3 times more Sugars, 2.5 times more Fiber and 2.1 times more Protein than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp as well as Raw Carrots have insufficient amounts of Fat, Glucose and Sucrose in 14 oz.