Lets compare vitamin content per 14 ounces of Fuyu vs Carrots:
Salted and Fermented Tofu has 2.4 times more Vitamin B1, 1.7 times more Vitamin B2 and 1.5 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 2.6 times more Vitamin B3, 2.1 times more Vitamin B5, 1.5 times more Vitamin B6 and 29.5 times more Vitamin C than Salted and Fermented Tofu.
Both Salted and Fermented Tofu as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Fuyu vs Carrots:
Salted and Fermented Tofu has 1.4 times more Calcium, 8.4 times more Copper, 6.6 times more Iron, 4.3 times more Magnesium, 8.2 times more Manganese, 2.1 times more Phosphorus, 173 times more Selenium, 41.6 times more Sodium and 6.5 times more Zinc than Raw Carrots.
While Raw Carrots contain 4.3 times more Potassium and 1.3 times more Water than Salted and Fermented Tofu.
Comparison of macro-nutrients per 14 ounces:
Salted and Fermented Tofu has 2.8 times more Energy, 33.3 times more Fat, 36.2 times more Saturated Fat, 267 times more Omega 3, 39.8 times more Omega 6 and 9.6 times more Protein than Raw Carrots.
While Raw Carrots contain 2.2 times more Carbohydrate than Salted and Fermented Tofu.
Both Salted and Fermented Tofu as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.