Lets compare vitamin content per 5 ounces of Blanched Almonds vs Cooked Frozen Carrots with Salt:
Blanched Almonds have 6.4 times more Vitamin B1, 19.2 times more Vitamin B2, 8.4 times more Vitamin B3, 1.8 times more Vitamin B5, 1.4 times more Vitamin B6, 4.5 times more Vitamin B9 and 23.5 times more Vitamin E than Boiled Frozen Carrots, drained with Salt.
While Boiled Frozen Carrots, drained with Salt contain more Vitamin A, more Vitamin C and more Vitamin K than Blanched Almonds.
Both Blanched Almonds as well as Boiled Frozen Carrots, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Blanched Almonds vs Cooked Frozen Carrots with Salt:
Blanched Almonds have 6.7 times more Calcium, 12.5 times more Copper, 6.2 times more Iron, 24.4 times more Magnesium, 11 times more Manganese, 15.5 times more Phosphorus, 3.4 times more Potassium, 5.3 times more Selenium and 8.5 times more Zinc than Boiled Frozen Carrots, drained with Salt.
While Boiled Frozen Carrots, drained with Salt contain 15.5 times more Sodium and 20 times more Water than Blanched Almonds.
Comparison of macro-nutrients per 5 ounces:
Blanched Almonds have 15.9 times more Energy, 77.2 times more Fat, 29.9 times more Saturated Fat, 38.9 times more Omega 6, 2.4 times more Carbohydrate, 3 times more Fiber and 36.9 times more Protein than Boiled Frozen Carrots, drained with Salt.
Both Blanched Almonds and Boiled Frozen Carrots, drained with Salt have similar amounts of Sugars per 5 oz.
Both Blanched Almonds as well as Boiled Frozen Carrots, drained with Salt have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.