Lets compare vitamin content per 1 kilogram of Carrots vs Boiled Pink Beans:
Raw Carrots have more Vitamin A, 1.7 times more Vitamin B3, more Vitamin C and 3.6 times more Vitamin K than Boiled Pink Beans.
While Boiled Pink Beans contain 3.9 times more Vitamin B1, 1.3 times more Vitamin B6, 8.8 times more Vitamin B9 and 1.5 times more Vitamin E than Raw Carrots.
Both Raw Carrots and Boiled Pink Beans have similar amounts of Vitamin B2 and Vitamin B5 per 1 kg.
Both Raw Carrots as well as Boiled Pink Beans have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Carrots vs Boiled Pink Beans:
Raw Carrots have 34.5 times more Sodium and 1.4 times more Water than Boiled Pink Beans.
While Boiled Pink Beans contain 1.6 times more Calcium, 6 times more Copper, 7.7 times more Iron, 5.4 times more Magnesium, 3.8 times more Manganese, 4.7 times more Phosphorus, 1.6 times more Potassium, 14 times more Selenium and 4 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 1 kilogram:
Raw Carrots have 13.2 times more Sugars than Boiled Pink Beans.
While Boiled Pink Beans contain 3.6 times more Energy, 48 times more Omega 3, 2.9 times more Carbohydrate, 1.9 times more Fiber and 9.7 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled Pink Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.