Lets compare vitamin content per 14 ounces of Boiled Japanese Chestnuts vs Carrots:
Boiled and Steamed Japanese Chestnuts have 1.9 times more Vitamin B1 and 1.6 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 835 times more Vitamin A, 1.8 times more Vitamin B3, 3.6 times more Vitamin B5 and 1.4 times more Vitamin B6 than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Raw Carrots have similar amounts of Vitamin B2 and Vitamin B9 per 14 oz.
Both Boiled and Steamed Japanese Chestnuts as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Japanese Chestnuts vs Carrots:
Boiled and Steamed Japanese Chestnuts have 4.5 times more Copper, 1.8 times more Iron, 1.5 times more Magnesium, 4 times more Manganese and 1.7 times more Zinc than Raw Carrots.
While Raw Carrots contain 3 times more Calcium, 1.3 times more Phosphorus, 2.7 times more Potassium and 13.8 times more Sodium than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Raw Carrots have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Steamed Japanese Chestnuts have 1.4 times more Energy and 1.3 times more Carbohydrate than Raw Carrots.
Both Boiled and Steamed Japanese Chestnuts and Raw Carrots have similar amounts of Protein per 14 oz.
Both Boiled and Steamed Japanese Chestnuts as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.