Lets compare vitamin content per 1 pound of Cooked Frozen Green Peas vs Canned Carrots with Liquids and Salt:
Boiled and Drained Frozen Green Peas have 14.9 times more Vitamin B1, 3.7 times more Vitamin B2, 3.5 times more Vitamin B3, 7.4 times more Vitamin B9, 5 times more Vitamin C and 2.4 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 5.8 times more Vitamin A and 24.3 times more Vitamin E than Boiled and Drained Frozen Green Peas.
Both Boiled and Drained Frozen Green Peas and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B5 and Vitamin B6 per 1 lb.
Both Boiled and Drained Frozen Green Peas as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Frozen Green Peas vs Canned Carrots with Liquids and Salt:
Boiled and Drained Frozen Green Peas have 2.9 times more Iron, 2.4 times more Magnesium, 3.9 times more Phosphorus, 2.5 times more Selenium and 2.3 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.3 times more Calcium, 1.6 times more Manganese, 1.6 times more Potassium and 3.3 times more Sodium than Boiled and Drained Frozen Green Peas.
Both Boiled and Drained Frozen Green Peas and Canned Carrots Solids and Liquids with Salt have similar amounts of Copper and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled and Drained Frozen Green Peas have 3.4 times more Energy, 3 times more Omega 3, 2.7 times more Carbohydrate, 1.8 times more Sugars, 2.5 times more Fiber and 8.9 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Boiled and Drained Frozen Green Peas as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.