Lets compare vitamin content per 5 ounces of Carrots vs Cooked Guava Sauce:
Raw Carrots have 59.6 times more Vitamin A, 2.5 times more Vitamin B1, 4.5 times more Vitamin B2, 2.3 times more Vitamin B3, 1.5 times more Vitamin B6, 3.8 times more Vitamin B9 and 6.9 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 24.8 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Cooked Guava Sauce have similar amounts of Vitamin E per 5 oz.
Both Raw Carrots as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Cooked Guava Sauce:
Raw Carrots have 4.7 times more Calcium, 1.7 times more Iron, 1.7 times more Magnesium, 1.3 times more Manganese, 3.2 times more Phosphorus, 1.4 times more Potassium, 17.3 times more Sodium and 1.4 times more Zinc than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.7 times more Copper than Raw Carrots.
Both Raw Carrots and Cooked Guava Sauce have similar amounts of Water per 5 oz.
Both Raw Carrots as well as Cooked Guava Sauce have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 2.9 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 8.5 times more Omega 3 and 1.3 times more Fiber than Raw Carrots.
Both Raw Carrots and Cooked Guava Sauce have similar amounts of Energy, Carbohydrate and Sugars per 5 oz.
Both Raw Carrots as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.