Lets compare vitamin content per 5 ounces of Boiled Carrots vs Cake, pudding-type, white, unenriched, dry mix:
Boiled and Drained Carrots have more Vitamin A, 8.5 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin C than Cake, pudding-type, white, unenriched, dry mix.
While Cake, pudding-type, white, unenriched, dry mix contains 1.4 times more Vitamin B2, 1.5 times more Vitamin B3 and more Vitamin B12 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Cake, pudding-type, white, unenriched, dry mix have similar amounts of Vitamin B1 and Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Boiled Carrots vs Cake, pudding-type, white, unenriched, dry mix:
Boiled and Drained Carrots have 3.3 times more Potassium and 25.8 times more Water than Cake, pudding-type, white, unenriched, dry mix.
While Cake, pudding-type, white, unenriched, dry mix contains 2.6 times more Calcium, 3.3 times more Copper, 1.5 times more Iron, 1.8 times more Manganese, 9.2 times more Phosphorus and 11.5 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Cake, pudding-type, white, unenriched, dry mix have similar amounts of Magnesium and Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Carrots have 4.3 times more Fiber than Cake, pudding-type, white, unenriched, dry mix.
While Cake, pudding-type, white, unenriched, dry mix contains 12.1 times more Energy, 52.8 times more Fat, 78 times more Saturated Fat, 156 times more Omega 3, 27.5 times more Omega 6, 9.9 times more Carbohydrate and 5.1 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Cake, pudding-type, white, unenriched, dry mix have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.