Lets compare vitamin content per 1 pound of Carrots vs Puddings, tapioca, ready-to-eat:
Raw Carrots have more Vitamin A, 2.8 times more Vitamin B1, 15.1 times more Vitamin B3, 5.8 times more Vitamin B6, 6.3 times more Vitamin B9, 19.7 times more Vitamin C, 4.4 times more Vitamin E and 33 times more Vitamin K than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 1.7 times more Vitamin B2 and more Vitamin B12 than Raw Carrots.
Both Raw Carrots and Puddings, tapioca, ready-to-eat have similar amounts of Vitamin B5 per 1 lb.
Both Raw Carrots as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Vitamin D in 1 lb.
Comparing minerals per 1 pound for Carrots vs Puddings, tapioca, ready-to-eat:
Raw Carrots have 2.5 times more Copper, 2.7 times more Iron, 2 times more Magnesium, 13 times more Manganese, 3.5 times more Potassium and 1.2 times more Water than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 2.2 times more Calcium, 1.7 times more Phosphorus and 2.1 times more Sodium than Raw Carrots.
Both Raw Carrots and Puddings, tapioca, ready-to-eat have similar amounts of Zinc per 1 lb.
Both Raw Carrots as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Carrots have more Fiber than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 3.2 times more Energy, 16.2 times more Fat, 30.1 times more Saturated Fat, 2.3 times more Carbohydrate, 3.1 times more Sugars and 2.1 times more Protein than Raw Carrots.
Both Raw Carrots as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 1 lb.