Lets compare vitamin content per 1 pound of Reduced Fat Commercial Italian Salad Dressing vs Boiled Carrots:
Reduced Fat Commercial Italian Salad Dressing has 4.2 times more Vitamin E than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 852 times more Vitamin A, 5.5 times more Vitamin B1, 5.5 times more Vitamin B2, 6.9 times more Vitamin B3, more Vitamin B5, 2.8 times more Vitamin B6, 4.7 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing and Boiled and Drained Carrots have similar amounts of Vitamin K per 1 lb.
Both Reduced Fat Commercial Italian Salad Dressing as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Reduced Fat Commercial Italian Salad Dressing vs Boiled Carrots:
Reduced Fat Commercial Italian Salad Dressing has 2.3 times more Selenium and 15.4 times more Sodium than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2 times more Calcium, 1.4 times more Iron, 2.5 times more Magnesium, 5.3 times more Manganese, 2.5 times more Phosphorus, 2.6 times more Potassium and 3.3 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing and Boiled and Drained Carrots have similar amounts of Copper and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Reduced Fat Commercial Italian Salad Dressing has 2.9 times more Energy, 37.1 times more Fat, 27.8 times more Saturated Fat, 458 times more Omega 3, 31.9 times more Omega 6, 1.2 times more Carbohydrate, 2.7 times more Sugars and 14 times more Fructose than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Fiber and 1.9 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.