Lets compare vitamin content per 1 kilogram of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Carrots:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 7.5 times more Vitamin B1, 5.5 times more Vitamin B2, 1.2 times more Vitamin B3, 1.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 4.8 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A and 8.4 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Carrots:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 64.7 times more Calcium, 26.2 times more Copper, 32.4 times more Iron, 15.1 times more Magnesium, 25.8 times more Manganese, 13.8 times more Phosphorus, 543 times more Selenium and 20.4 times more Zinc than Raw Carrots.
While Raw Carrots contain 16 times more Potassium, 11.5 times more Sodium and 15.3 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 1 kilogram:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 11.5 times more Energy, 126.4 times more Fat, 137.1 times more Saturated Fat, 1012 times more Omega 3, 151 times more Omega 6 and 56.4 times more Protein than Raw Carrots.
While Raw Carrots contain 2.3 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate and Raw Carrots have similar amounts of Carbohydrate per 1 kg.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.