Lets compare vitamin content per 5 ounces of Carrots vs Puff pastry, frozen, ready-to-bake:
Raw Carrots have more Vitamin A, more Vitamin B5, 6.6 times more Vitamin B6, more Vitamin C and 1.2 times more Vitamin E than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 6 times more Vitamin B1, 4.9 times more Vitamin B2, 4.2 times more Vitamin B3 and 4.1 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Puff pastry, frozen, ready-to-bake have similar amounts of Vitamin K per 5 oz.
Both Raw Carrots as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Puff pastry, frozen, ready-to-bake:
Raw Carrots have 3.3 times more Calcium, 5.2 times more Potassium and 10.4 times more Water than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 2.5 times more Copper, 8.5 times more Iron, 1.3 times more Magnesium, 3.4 times more Manganese, 1.7 times more Phosphorus, 242 times more Selenium, 3.6 times more Sodium and 2.2 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 6.4 times more Sugars and 1.9 times more Fiber than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 13.4 times more Energy, 158.8 times more Fat, 301.3 times more Saturated Fat, 124.5 times more Omega 3, 46.5 times more Omega 6, 4.7 times more Carbohydrate and 7.8 times more Protein than Raw Carrots.
Both Raw Carrots as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.