Lets compare vitamin content per 5 ounces of Cooked Guava Sauce vs Carrots:
Cooked Guava Sauce has 24.8 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 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.
Both Cooked Guava Sauce and Raw Carrots have similar amounts of Vitamin E per 5 oz.
Both Cooked Guava Sauce as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Guava Sauce vs Carrots:
Cooked Guava Sauce has 1.7 times more Copper than Raw Carrots.
While Raw Carrots contain 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.
Both Cooked Guava Sauce and Raw Carrots have similar amounts of Water per 5 oz.
Both Cooked Guava Sauce as well as Raw Carrots have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Guava Sauce has 8.5 times more Omega 3, 1.2 times more Sugars and 1.3 times more Fiber than Raw Carrots.
While Raw Carrots contain 2.9 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce and Raw Carrots have similar amounts of Energy and Carbohydrate per 5 oz.
Both Cooked Guava Sauce as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.