Lets compare vitamin content per 1 kilogram of Frostings, vanilla, creamy, ready-to-eat vs Boiled Carrots:
Frostings, vanilla, creamy, ready-to-eat have 6.9 times more Vitamin B2 and 1.5 times more Vitamin E than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 6.6 times more Vitamin B1, 2.9 times more Vitamin B3, 4.2 times more Vitamin B5, more Vitamin B6, 1.8 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat and Boiled and Drained Carrots have similar amounts of Vitamin K per 1 kg.
Both Frostings, vanilla, creamy, ready-to-eat as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Frostings, vanilla, creamy, ready-to-eat vs Boiled Carrots:
Frostings, vanilla, creamy, ready-to-eat have 3.2 times more Sodium than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 10 times more Calcium, more Copper, 2.1 times more Iron, 10 times more Magnesium, more Manganese, 1.7 times more Phosphorus, 6.9 times more Potassium, 7 times more Selenium, 2.9 times more Zinc and 6 times more Water than Frostings, vanilla, creamy, ready-to-eat.
Comparison of macro-nutrients per 1 kilogram:
Frostings, vanilla, creamy, ready-to-eat have 11.9 times more Energy, 90.2 times more Fat, 99.1 times more Saturated Fat, 901 times more Omega 3, 81 times more Omega 6, 8.3 times more Carbohydrate and 18.3 times more Sugars than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.