Lets compare vitamin content per 14 ounces of Cooked Frozen Green Peas with Salt vs Carrots:
Boiled Frozen Green Peas, drained with Salt have 4.3 times more Vitamin B1, 1.7 times more Vitamin B2, 1.5 times more Vitamin B3, 3.1 times more Vitamin B9, 1.7 times more Vitamin C and 1.8 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 8 times more Vitamin A, 1.9 times more Vitamin B5 and 22 times more Vitamin E than Boiled Frozen Green Peas, drained with Salt.
Both Boiled Frozen Green Peas, drained with Salt and Raw Carrots have similar amounts of Vitamin B6 per 14 oz.
Both Boiled Frozen Green Peas, 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 Green Peas with Salt vs Carrots:
Boiled Frozen Green Peas, drained with Salt have 2.3 times more Copper, 5.1 times more Iron, 1.8 times more Magnesium, 2 times more Manganese, 2.2 times more Phosphorus, 10 times more Selenium, 4.7 times more Sodium and 2.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.4 times more Calcium and 2.9 times more Potassium than Boiled Frozen Green Peas, drained with Salt.
Both Boiled Frozen Green Peas, drained with Salt and Raw Carrots have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Green Peas, drained with Salt have 1.9 times more Energy, 12 times more Omega 3, 1.5 times more Carbohydrate, 1.6 times more Fiber and 5.5 times more Protein than Raw Carrots.
Both Boiled Frozen Green Peas, drained with Salt and Raw Carrots have similar amounts of Sugars per 14 oz.
Both Boiled Frozen Green Peas, drained with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.