Lets compare vitamin content per 5 ounces of Canned Carrots with Liquids and Salt vs Boiled Chickpeas :
Canned Carrots Solids and Liquids with Salt have 613 times more Vitamin A, 1.5 times more Vitamin C, 2.1 times more Vitamin E and 2.5 times more Vitamin K than Boiled Chickpeas .
While Boiled Chickpeas contain 6.1 times more Vitamin B1, 2.3 times more Vitamin B2, 2.1 times more Vitamin B5 and 21.5 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Boiled Chickpeas have similar amounts of Vitamin B3 and Vitamin B6 per 5 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Chickpeas have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Canned Carrots with Liquids and Salt vs Boiled Chickpeas :
Canned Carrots Solids and Liquids with Salt have 34.3 times more Sodium and 1.5 times more Water than Boiled Chickpeas .
While Boiled Chickpeas contain 1.6 times more Calcium, 3.4 times more Copper, 5.6 times more Iron, 5.3 times more Magnesium, 2.3 times more Manganese, 8.4 times more Phosphorus, 1.7 times more Potassium, 9.3 times more Selenium and 5.3 times more Zinc than Canned Carrots Solids and Liquids with Salt.
Comparison of macro-nutrients per 5 ounces:
Boiled Chickpeas contain 7.1 times more Energy, 18.5 times more Fat, 5.4 times more Omega 3, 19.9 times more Omega 6, 5.1 times more Carbohydrate, 2 times more Sugars, 4.2 times more Fiber and 15.3 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Chickpeas have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.