Lets compare vitamin content per 5 ounces of Cooked Chopped Frozen Collards vs Canned Carrots with Liquids and Salt:
Boiled Chopped Frozen Collards have 2.5 times more Vitamin B1, 4.3 times more Vitamin B2, 1.5 times more Vitamin B3, 9.5 times more Vitamin B9, 13.2 times more Vitamin C, 1.7 times more Vitamin E and 63.6 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
Both Boiled Chopped Frozen Collards and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin A, Vitamin B5 and Vitamin B6 per 5 oz.
Both Boiled Chopped Frozen Collards as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Chopped Frozen Collards vs Canned Carrots with Liquids and Salt:
Boiled Chopped Frozen Collards have 6.8 times more Calcium, 2.2 times more Iron, 3.3 times more Magnesium, 1.5 times more Manganese, 1.4 times more Phosphorus, 1.5 times more Potassium and 3.8 times more Selenium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.9 times more Copper and 4.8 times more Sodium than Boiled Chopped Frozen Collards.
Both Boiled Chopped Frozen Collards and Canned Carrots Solids and Liquids with Salt have similar amounts of Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Chopped Frozen Collards have 1.6 times more Energy, 15.9 times more Omega 3, 1.3 times more Carbohydrate, 1.6 times more Fiber and 5.1 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 4.3 times more Sugars than Boiled Chopped Frozen Collards.
Both Boiled Chopped Frozen Collards as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.