Lets compare vitamin content per 1 pound of Canned Carrots with Liquids and Salt vs Cooked Chopped Frozen Collards:
Canned Carrots Solids and Liquids with Salt have 1.2 times more Vitamin B5 than Boiled Chopped Frozen Collards.
While Boiled Chopped Frozen Collards contain 2.5 times more Vitamin B1, 4.3 times more Vitamin B2, 1.5 times more Vitamin B3, 9.5 times more Vitamin B9, 13.2 times more Vitamin C, 1.7 times more Vitamin E and 63.6 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Boiled Chopped Frozen Collards have similar amounts of Vitamin A and Vitamin B6 per 1 lb.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Chopped Frozen Collards have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Canned Carrots with Liquids and Salt vs Cooked Chopped Frozen Collards:
Canned Carrots Solids and Liquids with Salt have 1.9 times more Copper and 4.8 times more Sodium than Boiled Chopped Frozen Collards.
While Boiled Chopped Frozen Collards contain 6.8 times more Calcium, 2.2 times more Iron, 3.3 times more Magnesium, 1.5 times more Manganese, 1.4 times more Phosphorus, 1.5 times more Potassium and 3.8 times more Selenium than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Boiled Chopped Frozen Collards have similar amounts of Zinc and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Canned Carrots Solids and Liquids with Salt have 4.3 times more Sugars than Boiled Chopped Frozen Collards.
While Boiled Chopped Frozen Collards contain 1.6 times more Energy, 15.9 times more Omega 3, 1.3 times more Carbohydrate, 1.6 times more Fiber and 5.1 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Chopped Frozen Collards have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.