Lets compare vitamin content per 1 kilogram of Carrots vs Boiled Chinese Chestnuts:
Raw Carrots have 119.3 times more Vitamin A and 1.8 times more Vitamin B3 than Boiled and Steamed Chinese Chestnuts.
While Boiled and Steamed Chinese Chestnuts contain 1.7 times more Vitamin B1, 2.1 times more Vitamin B2, 1.4 times more Vitamin B5, 2 times more Vitamin B6, 2.4 times more Vitamin B9 and 4.2 times more Vitamin C than Raw Carrots.
Both Raw Carrots as well as Boiled and Steamed Chinese Chestnuts have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Carrots vs Boiled Chinese Chestnuts:
Raw Carrots have 2.8 times more Calcium, 34.5 times more Sodium and 1.4 times more Water than Boiled and Steamed Chinese Chestnuts.
While Boiled and Steamed Chinese Chestnuts contain 5.5 times more Copper, 3.2 times more Iron, 4.8 times more Magnesium, 7.7 times more Manganese, 1.9 times more Phosphorus and 2.5 times more Zinc than Raw Carrots.
Both Raw Carrots and Boiled and Steamed Chinese Chestnuts have similar amounts of Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Boiled and Steamed Chinese Chestnuts contain 3.7 times more Energy, 9.5 times more Omega 3, 1.8 times more Omega 6, 3.5 times more Carbohydrate and 3.1 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled and Steamed Chinese Chestnuts have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.