Lets compare vitamin content per 1 pound of Cooked Frozen Mixed Vegetables with Salt vs Carrots:
Boiled Frozen Mixed Vegetables, drained with Salt have 2.1 times more Vitamin B2 and 1.8 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 3.9 times more Vitamin A, 1.8 times more Vitamin B5, 1.9 times more Vitamin B6, 1.8 times more Vitamin C and 1.7 times more Vitamin E than Boiled Frozen Mixed Vegetables, drained with Salt.
Both Boiled Frozen Mixed Vegetables, drained with Salt and Raw Carrots have similar amounts of Vitamin B1, Vitamin B3 and Vitamin B9 per 1 lb.
Both Boiled Frozen Mixed Vegetables, drained with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Frozen Mixed Vegetables with Salt vs Carrots:
Boiled Frozen Mixed Vegetables, drained with Salt have 1.8 times more Copper, 2.7 times more Iron, 1.8 times more Magnesium, 2.7 times more Manganese, 1.5 times more Phosphorus, 3.9 times more Sodium and 2 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.3 times more Calcium and 1.9 times more Potassium than Boiled Frozen Mixed Vegetables, drained with Salt.
Both Boiled Frozen Mixed Vegetables, drained with Salt and Raw Carrots have similar amounts of Water per 1 lb.
Both Boiled Frozen Mixed Vegetables, drained with Salt as well as Raw Carrots have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled Frozen Mixed Vegetables, drained with Salt have 1.5 times more Energy, 9.5 times more Omega 3, 1.4 times more Carbohydrate, 1.6 times more Fiber and 3.1 times more Protein than Raw Carrots.
While Raw Carrots contain 1.5 times more Sugars than Boiled Frozen Mixed Vegetables, drained with Salt.
Both Boiled Frozen Mixed Vegetables, drained with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.