Lets compare vitamin content per 5 ounces of Cooked Frozen Brussels Sprouts vs Canned Carrots with Liquids and Salt:
Boiled and Drained Frozen Brussels Sprouts have 5.4 times more Vitamin B1, 4.2 times more Vitamin B2, 1.3 times more Vitamin B3, 2.5 times more Vitamin B5, 2.6 times more Vitamin B6, 12.6 times more Vitamin B9, 22.9 times more Vitamin C and 19.7 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 13.3 times more Vitamin A and 1.4 times more Vitamin E than Boiled and Drained Frozen Brussels Sprouts.
Both Boiled and Drained Frozen Brussels Sprouts as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Frozen Brussels Sprouts vs Canned Carrots with Liquids and Salt:
Boiled and Drained Frozen Brussels Sprouts have 2 times more Magnesium, 2.8 times more Phosphorus, 1.7 times more Potassium and 1.5 times more Selenium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 3 times more Copper, 2.2 times more Manganese and 16 times more Sodium than Boiled and Drained Frozen Brussels Sprouts.
Both Boiled and Drained Frozen Brussels Sprouts and Canned Carrots Solids and Liquids with Salt have similar amounts of Calcium, Iron, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Frozen Brussels Sprouts have 1.8 times more Energy, 16.1 times more Omega 3, 1.5 times more Carbohydrate, 2.3 times more Fiber and 6.3 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Boiled and Drained Frozen Brussels Sprouts and Canned Carrots Solids and Liquids with Salt have similar amounts of Sugars per 5 oz.
Both Boiled and Drained Frozen Brussels Sprouts as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.