Lets compare vitamin content per 1 pound of Puff pastry, frozen, ready-to-bake vs Boiled Carrots:
Puff pastry, frozen, ready-to-bake has 6 times more Vitamin B1, 6.4 times more Vitamin B2, 6.5 times more Vitamin B3 and 5.6 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, more Vitamin B5, 7.3 times more Vitamin B6, more Vitamin C and 1.9 times more Vitamin E than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake and Boiled and Drained Carrots have similar amounts of Vitamin K per 1 lb.
Both Puff pastry, frozen, ready-to-bake as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Puff pastry, frozen, ready-to-bake vs Boiled Carrots:
Puff pastry, frozen, ready-to-bake has 6.7 times more Copper, 7.5 times more Iron, 1.6 times more Magnesium, 3.1 times more Manganese, 2 times more Phosphorus, 34.6 times more Selenium, 4.3 times more Sodium and 2.7 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 3 times more Calcium, 3.9 times more Potassium and 10.6 times more Water than Puff pastry, frozen, ready-to-bake.
Comparison of macro-nutrients per 1 pound:
Puff pastry, frozen, ready-to-bake has 15.7 times more Energy, 211.7 times more Fat, 321.4 times more Saturated Fat, 249 times more Omega 3, 53.4 times more Omega 6, 5.5 times more Carbohydrate and 9.6 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 4.7 times more Sugars and 2 times more Fiber than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.