Lets compare vitamin content per 1 kilogram of Boiled Carrots vs Puddings, tapioca, ready-to-eat, fat free:
Boiled and Drained Carrots have more Vitamin A, 5.1 times more Vitamin B1, 6.4 times more Vitamin B3, 7.7 times more Vitamin B5, 7.7 times more Vitamin B6, 7 times more Vitamin B9, 12 times more Vitamin C, 103 times more Vitamin E and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.7 times more Vitamin B2 and more Vitamin B12 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Boiled Carrots vs Puddings, tapioca, ready-to-eat, fat free:
Boiled and Drained Carrots have 3.1 times more Iron, 2 times more Magnesium, 14.1 times more Manganese, 3.4 times more Potassium and more Selenium than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.7 times more Calcium, 2.2 times more Phosphorus and 3.2 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Copper, Zinc and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Boiled and Drained Carrots have more Fiber than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 2.7 times more Energy, 2.6 times more Carbohydrate, 4.1 times more Sugars and 1.9 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.