Lets compare vitamin content per 5 ounces of Puddings, vanilla, ready-to-eat, fat free vs Carrots:
Puddings, vanilla, ready-to-eat, fat free have 1.5 times more Vitamin B2 and more Vitamin B12 than Raw Carrots.
While Raw Carrots contain 835 times more Vitamin A, 3 times more Vitamin B1, 18.9 times more Vitamin B3, 1.4 times more Vitamin B5, 7.3 times more Vitamin B6, 6.3 times more Vitamin B9, 4.9 times more Vitamin C, more Vitamin E and more Vitamin K than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free as well as Raw Carrots have insufficient amounts of Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Puddings, vanilla, ready-to-eat, fat free vs Carrots:
Puddings, vanilla, ready-to-eat, fat free have 1.2 times more Calcium, 1.5 times more Phosphorus, 17 times more Selenium and 2.8 times more Sodium than Raw Carrots.
While Raw Carrots contain 3.5 times more Copper, 1.7 times more Magnesium, 35.8 times more Manganese and 3 times more Potassium than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free and Raw Carrots have similar amounts of Iron, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Puddings, vanilla, ready-to-eat, fat free have 2.2 times more Energy, 2.1 times more Carbohydrate, 3.2 times more Sugars and 2.2 times more Protein than Raw Carrots.
While Raw Carrots contain more Fiber than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.