Lets compare vitamin content per 5 ounces of Puff pastry, frozen, ready-to-bake, baked vs Carrots:
Puff pastry, frozen, ready-to-bake, baked has 4.9 times more Vitamin B1, 4.4 times more Vitamin B2, 3.9 times more Vitamin B3, 2.9 times more Vitamin B9 and 1.2 times more Vitamin K than Raw Carrots.
While Raw Carrots contain more Vitamin A, more Vitamin B5, 7.3 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked and Raw Carrots have similar amounts of Vitamin E per 5 oz.
Both Puff pastry, frozen, ready-to-bake, baked as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Puff pastry, frozen, ready-to-bake, baked vs Carrots:
Puff pastry, frozen, ready-to-bake, baked has 2.6 times more Copper, 8.7 times more Iron, 1.3 times more Magnesium, 3.5 times more Manganese, 1.7 times more Phosphorus, 245 times more Selenium, 3.7 times more Sodium and 2.3 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.3 times more Calcium, 5.2 times more Potassium and 11.9 times more Water than Puff pastry, frozen, ready-to-bake, baked.
Comparison of macro-nutrients per 5 ounces:
Puff pastry, frozen, ready-to-bake, baked has 13.6 times more Energy, 160.4 times more Fat, 171.9 times more Saturated Fat, 1294 times more Omega 3, 196.4 times more Omega 6, 4.8 times more Carbohydrate and 8 times more Protein than Raw Carrots.
While Raw Carrots contain 6.3 times more Sugars and 1.9 times more Fiber than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.