Lets compare vitamin content per 1 kilogram of Carrots vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Raw Carrots have 69.6 times more Vitamin A, 6.6 times more Vitamin E and 33 times more Vitamin K than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 1.3 times more Vitamin B1, 2.1 times more Vitamin B3, 2.3 times more Vitamin B5 and 2 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Vitamin B2 and Vitamin B6 per 1 kg.
Both Raw Carrots as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Carrots vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Raw Carrots have 6.6 times more Calcium, 17.3 times more Sodium and 1.3 times more Water than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 1.3 times more Iron, 2.1 times more Magnesium, 2.7 times more Phosphorus and 2.2 times more Zinc than Raw Carrots.
Both Raw Carrots and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Copper, Manganese and Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Carrots have 1.4 times more Sugars than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 2.8 times more Energy, 5.9 times more Fat, 4.5 times more Omega 6, 2.7 times more Carbohydrate and 3.9 times more Protein than Raw Carrots.
Both Raw Carrots and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Fiber per 1 kg.
Both Raw Carrots as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.