Lets compare vitamin content per 1 kilogram of Cooked Chopped Frozen Red Sweet Peppers vs Carrots:
Boiled Chopped Frozen Red Sweet Peppers have 7 times more Vitamin C and 1.6 times more Vitamin E than Raw Carrots.
While Raw Carrots contain 8.7 times more Vitamin A, 1.3 times more Vitamin B1, 1.9 times more Vitamin B2, 11.9 times more Vitamin B5, 1.3 times more Vitamin B6, 1.9 times more Vitamin B9 and 3.9 times more Vitamin K than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Carrots have similar amounts of Vitamin B3 per 1 kg.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Chopped Frozen Red Sweet Peppers vs Carrots:
Boiled Chopped Frozen Red Sweet Peppers have 1.7 times more Iron than Raw Carrots.
While Raw Carrots contain 4.1 times more Calcium, 1.7 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 4.4 times more Potassium, 17.3 times more Sodium and 4.8 times more Zinc than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Carrots have similar amounts of Copper and Water per 1 kg.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Carrots have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Carrots contain 2.6 times more Energy, 2.9 times more Carbohydrate, 1.7 times more Sugars and 3.5 times more Fiber than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Carrots have similar amounts of Protein per 1 kg.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.