Lets compare vitamin content per 1 kilogram of Plantains, yellow, fried, Latino restaurant vs Boiled Carrots:
Plantains, yellow, fried, Latino restaurant have 1.3 times more Vitamin B3, 2.6 times more Vitamin B5, 1.9 times more Vitamin B6 and 2.3 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 12.9 times more Vitamin A and 2.2 times more Vitamin B2 than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Boiled and Drained Carrots have similar amounts of Vitamin B1 and Vitamin E per 1 kg.
Comparing minerals per 1 kilogram for Plantains, yellow, fried, Latino restaurant vs Boiled Carrots:
Plantains, yellow, fried, Latino restaurant have 6.8 times more Copper, 1.8 times more Iron, 4.5 times more Magnesium, 1.8 times more Manganese, 1.4 times more Phosphorus and 2.2 times more Potassium than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 5 times more Calcium, 1.8 times more Selenium, 9.7 times more Sodium and 1.8 times more Water than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Boiled and Drained Carrots have similar amounts of Zinc per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Plantains, yellow, fried, Latino restaurant have 6.7 times more Energy, 41.7 times more Fat, 60.5 times more Saturated Fat, 219 times more Omega 3, 23.2 times more Omega 6, 5 times more Carbohydrate, 6.3 times more Sugars, 13.5 times more Fructose and 1.9 times more Protein than Boiled and Drained Carrots.
Both Plantains, yellow, fried, Latino restaurant and Boiled and Drained Carrots have similar amounts of Fiber per 1 kg.
Both Plantains, yellow, fried, Latino restaurant as well as Boiled and Drained Carrots have insufficient amounts of Glucose and Sucrose in 1 kg.