Lets compare vitamin content per 1 kilogram of Microwaved Yellow Corn, Whole Kernel, Frozen vs Carrots:
Microwaved Yellow Corn, Whole Kernel, Frozen has 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.
While Raw Carrots contain 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.
Both Microwaved Yellow Corn, Whole Kernel, Frozen and Raw Carrots have similar amounts of Vitamin B2 and Vitamin B6 per 1 kg.
Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Raw Carrots have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Microwaved Yellow Corn, Whole Kernel, Frozen vs Carrots:
Microwaved Yellow Corn, Whole Kernel, Frozen has 1.2 times more Copper, 1.3 times more Iron, 2.1 times more Magnesium, 2.7 times more Phosphorus and 2.2 times more Zinc than Raw Carrots.
While Raw Carrots contain 6.6 times more Calcium, 17.3 times more Sodium and 1.3 times more Water than Microwaved Yellow Corn, Whole Kernel, Frozen.
Both Microwaved Yellow Corn, Whole Kernel, Frozen and Raw Carrots have similar amounts of Manganese and Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Microwaved Yellow Corn, Whole Kernel, Frozen has 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.
While Raw Carrots contain 1.4 times more Sugars than Microwaved Yellow Corn, Whole Kernel, Frozen.
Both Microwaved Yellow Corn, Whole Kernel, Frozen and Raw Carrots have similar amounts of Fiber per 1 kg.
Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Raw Carrots have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.