Lets compare vitamin content per 1 kilogram of Puddings, vanilla, ready-to-eat vs Carrots:
Puddings, vanilla, ready-to-eat have 1.2 times more Vitamin B2 and more Vitamin B12 than Raw Carrots.
While Raw Carrots contain 417.5 times more Vitamin A, 3.5 times more Vitamin B1, 17.2 times more Vitamin B3, 1.8 times more Vitamin B5, 7.3 times more Vitamin B6, 9.5 times more Vitamin B9, 29.5 times more Vitamin C, 2.2 times more Vitamin E and 22 times more Vitamin K than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat as well as Raw Carrots have insufficient amounts of Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Puddings, vanilla, ready-to-eat vs Carrots:
Puddings, vanilla, ready-to-eat have 1.5 times more Calcium and 2.5 times more Sodium than Raw Carrots.
While Raw Carrots contain 2.5 times more Copper, 3.3 times more Iron, 3 times more Magnesium, 13 times more Manganese, 4.9 times more Potassium and 1.5 times more Zinc than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat and Raw Carrots have similar amounts of Phosphorus and Water per 1 kg.
Both Puddings, vanilla, ready-to-eat as well as Raw Carrots have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Puddings, vanilla, ready-to-eat have 3.2 times more Energy, 15.8 times more Fat, 31.8 times more Saturated Fat, 2.4 times more Carbohydrate, 3.6 times more Sugars and 1.6 times more Protein than Raw Carrots.
While Raw Carrots contain more Fiber than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat as well as Raw Carrots have insufficient amounts of Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.