Lets compare vitamin content per 14 ounces of Roasted Pistachios vs Carrots:
Dry Roasted Pistachio Nuts have 10.5 times more Vitamin B1, 4 times more Vitamin B2, 1.4 times more Vitamin B3, 1.9 times more Vitamin B5, 8.1 times more Vitamin B6, 2.7 times more Vitamin B9 and 3.3 times more Vitamin E than Raw Carrots.
While Raw Carrots contain 64.2 times more Vitamin A and 2 times more Vitamin C than Dry Roasted Pistachio Nuts.
Both Dry Roasted Pistachio Nuts and Raw Carrots have similar amounts of Vitamin K per 14 oz.
Both Dry Roasted Pistachio Nuts as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Roasted Pistachios vs Carrots:
Dry Roasted Pistachio Nuts have 3.2 times more Calcium, 28.7 times more Copper, 13.4 times more Iron, 9.1 times more Magnesium, 8.7 times more Manganese, 13.4 times more Phosphorus, 3.1 times more Potassium, 100 times more Selenium and 9.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 11.5 times more Sodium and 47.7 times more Water than Dry Roasted Pistachio Nuts.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Pistachio Nuts have 14 times more Energy, 190.9 times more Fat, 176.4 times more Saturated Fat, 106 times more Omega 3, 131.3 times more Omega 6, 3 times more Carbohydrate, 1.6 times more Sugars, 3.7 times more Fiber and 22.6 times more Protein than Raw Carrots.
Both Dry Roasted Pistachio Nuts as well as Raw Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.