Lets compare vitamin content per 5 ounces of Carrots vs Boiled Chickpeas :
Raw Carrots have 835 times more Vitamin A, 1.9 times more Vitamin B3, 4.5 times more Vitamin C, 1.9 times more Vitamin E and 3.3 times more Vitamin K than Boiled Chickpeas .
While Boiled Chickpeas contain 1.8 times more Vitamin B1 and 9.1 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Boiled Chickpeas have similar amounts of Vitamin B2, Vitamin B5 and Vitamin B6 per 5 oz.
Both Raw Carrots as well as Boiled Chickpeas have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Boiled Chickpeas :
Raw Carrots have 9.9 times more Sodium and 1.5 times more Water than Boiled Chickpeas .
While Boiled Chickpeas contain 1.5 times more Calcium, 7.8 times more Copper, 9.6 times more Iron, 4 times more Magnesium, 7.2 times more Manganese, 4.8 times more Phosphorus, 37 times more Selenium and 6.4 times more Zinc than Raw Carrots.
Both Raw Carrots and Boiled Chickpeas have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Chickpeas contain 4 times more Energy, 10.8 times more Fat, 21.5 times more Omega 3, 11.1 times more Omega 6, 2.9 times more Carbohydrate, 2.7 times more Fiber and 9.5 times more Protein than Raw Carrots.
Both Raw Carrots and Boiled Chickpeas have similar amounts of Sugars per 5 oz.
Both Raw Carrots as well as Boiled Chickpeas have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.