Lets compare vitamin content per 5 ounces of Low Fat Peanut Butter vs Boiled Carrots:
Reduced Fat Peanut Butter has 4.1 times more Vitamin B1, 1.4 times more Vitamin B2, 22.6 times more Vitamin B3, 4.6 times more Vitamin B5, 2 times more Vitamin B6, 4.3 times more Vitamin B9 and 8.8 times more Vitamin E than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, more Vitamin C and 22.8 times more Vitamin K than Reduced Fat Peanut Butter.
Both Reduced Fat Peanut Butter 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 Low Fat Peanut Butter vs Boiled Carrots:
Reduced Fat Peanut Butter has 34.1 times more Copper, 5.6 times more Iron, 17 times more Magnesium, 9.5 times more Manganese, 12.3 times more Phosphorus, 2.8 times more Potassium, 10.7 times more Selenium, 9.3 times more Sodium and 14 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 75.1 times more Water than Reduced Fat Peanut Butter.
Both Reduced Fat Peanut Butter and Boiled and Drained Carrots have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Reduced Fat Peanut Butter has 14.9 times more Energy, 188.9 times more Fat, 192 times more Saturated Fat, 52 times more Omega 3, 104.9 times more Omega 6, 4.3 times more Carbohydrate, 2.7 times more Sugars, 1.7 times more Fiber and 34.1 times more Protein than Boiled and Drained Carrots.
Both Reduced Fat Peanut Butter as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.