Lets compare vitamin content per 5 ounces of Carrots vs Boiled Lambsquarters with Salt:
Raw Carrots have 2.1 times more Vitamin A, 4.4 times more Vitamin B5 and 1.4 times more Vitamin B9 than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 1.5 times more Vitamin B1, 4.5 times more Vitamin B2, 1.3 times more Vitamin B6, 6.3 times more Vitamin C and 37.4 times more Vitamin K than Raw Carrots.
Both Raw Carrots and Boiled and Drained Lambsquarters with Salt have similar amounts of Vitamin B3 per 5 oz.
Both Raw Carrots as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Boiled Lambsquarters with Salt:
Boiled and Drained Lambsquarters with Salt contain 7.8 times more Calcium, 4.4 times more Copper, 2.3 times more Iron, 1.9 times more Magnesium, 3.7 times more Manganese, 1.3 times more Phosphorus, 9 times more Selenium and 3.8 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled and Drained Lambsquarters with Salt have similar amounts of Potassium, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 1.3 times more Energy, 1.9 times more Carbohydrate, 7.6 times more Sugars and 1.3 times more Fiber than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 16 times more Omega 3, 2.7 times more Omega 6 and 3.4 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.