Lets compare vitamin content per 14 ounces of Cooked Yam, Boiled, Drained, Or Baked vs Carrots:
Cooked Yam, Boiled, Drained, Or Baked no Salt has 1.4 times more Vitamin B1, 1.7 times more Vitamin B6 and 2.1 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 139.2 times more Vitamin A, 2.1 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin E and 5.7 times more Vitamin K than Cooked Yam, Boiled, Drained, Or Baked no Salt.
Both Cooked Yam, Boiled, Drained, Or Baked no Salt and Raw Carrots have similar amounts of Vitamin B5 and Vitamin B9 per 14 oz.
Both Cooked Yam, Boiled, Drained, Or Baked no 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 Yam, Boiled, Drained, Or Baked vs Carrots:
Cooked Yam, Boiled, Drained, Or Baked no Salt has 3.4 times more Copper, 1.7 times more Iron, 1.5 times more Magnesium, 2.6 times more Manganese, 1.4 times more Phosphorus, 2.1 times more Potassium and 7 times more Selenium than Raw Carrots.
While Raw Carrots contain 2.4 times more Calcium, 8.6 times more Sodium and 1.3 times more Water than Cooked Yam, Boiled, Drained, Or Baked no Salt.
Both Cooked Yam, Boiled, Drained, Or Baked no Salt and Raw Carrots have similar amounts of Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Yam, Boiled, Drained, Or Baked no Salt has 2.8 times more Energy, 2.9 times more Carbohydrate, 1.4 times more Fiber and 1.6 times more Protein than Raw Carrots.
While Raw Carrots contain 9.7 times more Sugars than Cooked Yam, Boiled, Drained, Or Baked no Salt.
Both Cooked Yam, Boiled, Drained, Or Baked no Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.