Lets compare vitamin content per 5 ounces of Cooked Frozen Chopped Collards with Salt vs Carrots:
Boiled Chopped Frozen Collards, drained with Salt have 2 times more Vitamin B2, 4 times more Vitamin B9, 4.5 times more Vitamin C, 1.9 times more Vitamin E and 47.2 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 1.5 times more Vitamin A, 1.4 times more Vitamin B1, 1.5 times more Vitamin B3 and 2.4 times more Vitamin B5 than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Raw Carrots have similar amounts of Vitamin B6 per 5 oz.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Frozen Chopped Collards with Salt vs Carrots:
Boiled Chopped Frozen Collards, drained with Salt have 6.4 times more Calcium, 1.2 times more Copper, 3.7 times more Iron, 2.5 times more Magnesium, 4.6 times more Manganese, 15 times more Selenium and 4.1 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.3 times more Phosphorus and 1.3 times more Potassium than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Raw Carrots have similar amounts of Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Chopped Frozen Collards, drained with Salt have 3.2 times more Protein than Raw Carrots.
While Raw Carrots contain 1.3 times more Carbohydrate and 8.3 times more Sugars than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Raw Carrots have similar amounts of Energy and Fiber per 5 oz.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Raw Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.