Lets compare vitamin content per 1 pound of Baking Chocolate Mexican Squares vs Carrots:
Baking chocolate, mexican, squares have 1.8 times more Vitamin B2 and 1.9 times more Vitamin B3 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.5 times more Vitamin B5, 4.1 times more Vitamin B6, 3.8 times more Vitamin B9, 59 times more Vitamin C, 1.8 times more Vitamin E and 6 times more Vitamin K than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares and Raw Carrots have similar amounts of Vitamin B1 per 1 lb.
Both Baking chocolate, mexican, squares as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baking Chocolate Mexican Squares vs Carrots:
Baking chocolate, mexican, squares have 14.9 times more Copper, 7.3 times more Iron, 7.9 times more Magnesium, 3.1 times more Manganese, 4.1 times more Phosphorus, 1.2 times more Potassium, 18 times more Selenium and 5.3 times more Zinc than Raw Carrots.
While Raw Carrots contain 23 times more Sodium and 55.5 times more Water than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares and Raw Carrots have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baking chocolate, mexican, squares have 10.4 times more Energy, 65 times more Fat, 268.9 times more Saturated Fat, 36 times more Omega 3, 9.4 times more Omega 6, 8.1 times more Carbohydrate, 14.6 times more Sugars, 1.4 times more Fiber and 3.9 times more Protein than Raw Carrots.
Both Baking chocolate, mexican, squares as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.