Lets compare vitamin content per 5 ounces of Roasted Pistachios vs Boiled Carrots:
Dry Roasted Pistachio Nuts have 10.5 times more Vitamin B1, 5.3 times more Vitamin B2, 2.1 times more Vitamin B3, 2.2 times more Vitamin B5, 7.3 times more Vitamin B6, 3.6 times more Vitamin B9 and 2.1 times more Vitamin E than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 65.5 times more Vitamin A than Dry Roasted Pistachio Nuts.
Both Dry Roasted Pistachio Nuts and Boiled and Drained Carrots have similar amounts of Vitamin C and Vitamin K per 5 oz.
Both Dry Roasted Pistachio Nuts as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Roasted Pistachios vs Boiled Carrots:
Dry Roasted Pistachio Nuts have 3.6 times more Calcium, 76.1 times more Copper, 11.9 times more Iron, 10.9 times more Magnesium, 8 times more Manganese, 15.6 times more Phosphorus, 4.3 times more Potassium, 14.3 times more Selenium and 11.7 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 9.7 times more Sodium and 48.7 times more Water than Dry Roasted Pistachio Nuts.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Pistachio Nuts have 16.3 times more Energy, 254.6 times more Fat, 188.2 times more Saturated Fat, 212 times more Omega 3, 150.9 times more Omega 6, 3.4 times more Carbohydrate, 2.2 times more Sugars, 3.4 times more Fiber and 27.7 times more Protein than Boiled and Drained Carrots.
Both Dry Roasted Pistachio Nuts as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.