Lets compare vitamin content per 5 ounces of Boiled Carrots vs Frostings, coconut-nut, ready-to-eat:
Boiled and Drained Carrots have more Vitamin A, 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 3 times more Vitamin B3, 1.5 times more Vitamin B5, 3.3 times more Vitamin B6, 7 times more Vitamin B9, 18 times more Vitamin C and 3.5 times more Vitamin K than Frostings, coconut-nut, ready-to-eat.
Both Boiled and Drained Carrots and Frostings, coconut-nut, ready-to-eat have similar amounts of Vitamin E per 5 oz.
Both Boiled and Drained Carrots as well as Frostings, coconut-nut, ready-to-eat have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Carrots vs Frostings, coconut-nut, ready-to-eat:
Boiled and Drained Carrots have 2.3 times more Calcium, 1.3 times more Potassium and 4.3 times more Water than Frostings, coconut-nut, ready-to-eat.
While Frostings, coconut-nut, ready-to-eat contain 7.4 times more Copper, 1.6 times more Iron, 1.9 times more Magnesium, 4.3 times more Manganese, 2.1 times more Phosphorus, 3.6 times more Selenium, 2.8 times more Sodium and 2.1 times more Zinc than Boiled and Drained Carrots.
Comparison of macro-nutrients per 5 ounces:
Frostings, coconut-nut, ready-to-eat contain 12.4 times more Energy, 133.3 times more Fat, 287.7 times more Saturated Fat, 135 times more Omega 3, 35.3 times more Omega 6, 6.4 times more Carbohydrate, 11.6 times more Sugars and 2 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Frostings, coconut-nut, ready-to-eat have similar amounts of Fiber per 5 oz.
Both Boiled and Drained Carrots as well as Frostings, coconut-nut, ready-to-eat have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.