Lets compare vitamin content per 14 ounces of Sauteed Red Sweet Peppers vs Canned Carrots with Liquids and Salt:
Sauteed Red Sweet Peppers have 2.9 times more Vitamin B1, 4 times more Vitamin B2, 2.3 times more Vitamin B3, 1.8 times more Vitamin B5, 3.3 times more Vitamin B6, 81.4 times more Vitamin C, 4.2 times more Vitamin E and 1.7 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 4.4 times more Vitamin A and 4 times more Vitamin B9 than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sauteed Red Sweet Peppers vs Canned Carrots with Liquids and Salt:
Sauteed Red Sweet Peppers have 1.3 times more Magnesium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 4.4 times more Calcium, 6.1 times more Copper, 3.9 times more Manganese, 11.4 times more Sodium and 1.9 times more Zinc than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Canned Carrots Solids and Liquids with Salt have similar amounts of Iron, Phosphorus, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sauteed Red Sweet Peppers have 5.8 times more Energy, 91.1 times more Fat, 62.3 times more Saturated Fat, 96.9 times more Omega 3, 88.3 times more Omega 6, 1.2 times more Carbohydrate, 1.7 times more Sugars and 1.8 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Sauteed Red Sweet Peppers and Canned Carrots Solids and Liquids with Salt have similar amounts of Fiber per 14 oz.
Both Sauteed Red Sweet Peppers as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.