Lets compare vitamin content per 5 ounces of Carrots vs Boiled Broadbeans with Salt:
Raw Carrots have 835 times more Vitamin A, 1.4 times more Vitamin B3, 1.7 times more Vitamin B5, 1.9 times more Vitamin B6, 19.7 times more Vitamin C, 33 times more Vitamin E and 4.6 times more Vitamin K than Boiled Broadbeans with Salt.
While Boiled Broadbeans with Salt contain 1.5 times more Vitamin B1, 1.5 times more Vitamin B2 and 5.5 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots as well as Boiled Broadbeans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Boiled Broadbeans with Salt:
Raw Carrots have 1.2 times more Water than Boiled Broadbeans with Salt.
While Boiled Broadbeans with Salt contain 5.8 times more Copper, 5 times more Iron, 3.6 times more Magnesium, 2.9 times more Manganese, 3.6 times more Phosphorus, 26 times more Selenium, 3.5 times more Sodium and 4.2 times more Zinc than Raw Carrots.
Both Raw Carrots and Boiled Broadbeans with Salt have similar amounts of Calcium and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 2.6 times more Sugars than Boiled Broadbeans with Salt.
While Boiled Broadbeans with Salt contain 2.7 times more Energy, 2.1 times more Carbohydrate, 1.9 times more Fiber and 8.2 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled Broadbeans with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.