Lets compare vitamin content per 1 kilogram of Carrots vs Pickled Eggplant:
Raw Carrots have 278.3 times more Vitamin A, 1.3 times more Vitamin B1, 1.5 times more Vitamin B3, more Vitamin C, 22 times more Vitamin E and 3.6 times more Vitamin K than Pickled Eggplant.
Both Raw Carrots and Pickled Eggplant have similar amounts of Vitamin B2, Vitamin B6 and Vitamin B9 per 1 kg.
Both Raw Carrots as well as Pickled Eggplant have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Carrots vs Pickled Eggplant:
Raw Carrots have 1.3 times more Calcium, 2 times more Magnesium, 3.9 times more Phosphorus and 26.7 times more Potassium than Pickled Eggplant.
While Pickled Eggplant contains 3.8 times more Copper, 2.6 times more Iron, 6 times more Selenium and 24.3 times more Sodium than Raw Carrots.
Both Raw Carrots and Pickled Eggplant have similar amounts of Zinc and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pickled Eggplant contains 24.5 times more Omega 3 and 2.5 times more Omega 6 than Raw Carrots.
Both Raw Carrots and Pickled Eggplant have similar amounts of Energy, Carbohydrate, Sugars, Fiber and Protein per 1 kg.
Both Raw Carrots as well as Pickled Eggplant have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.