Lets compare vitamin content per 1 kilogram of Plantains, yellow, fried, Latino restaurant vs Carrots:
Plantains, yellow, fried, Latino restaurant have 2.2 times more Vitamin B5, 2.1 times more Vitamin B6, 1.7 times more Vitamin E and 2.4 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 12.7 times more Vitamin A and 2.9 times more Vitamin B2 than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Raw Carrots have similar amounts of Vitamin B1 and Vitamin B3 per 1 kg.
Comparing minerals per 1 kilogram for Plantains, yellow, fried, Latino restaurant vs Carrots:
Plantains, yellow, fried, Latino restaurant have 2.6 times more Copper, 2.1 times more Iron, 3.8 times more Magnesium, 2 times more Manganese, 1.2 times more Phosphorus and 1.6 times more Potassium than Raw Carrots.
While Raw Carrots contain 5.5 times more Calcium, 11.5 times more Sodium and 1.8 times more Water than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Raw Carrots have similar amounts of Zinc per 1 kg.
Both Plantains, yellow, fried, Latino restaurant as well as Raw Carrots have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Plantains, yellow, fried, Latino restaurant have 5.8 times more Energy, 31.3 times more Fat, 56.8 times more Saturated Fat, 109.5 times more Omega 3, 20.2 times more Omega 6, 4.3 times more Carbohydrate, 4.6 times more Sugars, 8.8 times more Fructose and 1.5 times more Protein than Raw Carrots.
Both Plantains, yellow, fried, Latino restaurant and Raw Carrots have similar amounts of Fiber per 1 kg.
Both Plantains, yellow, fried, Latino restaurant as well as Raw Carrots have insufficient amounts of Glucose and Sucrose in 1 kg.