Lets compare vitamin content per 5 ounces of Tart, breakfast, low fat vs Boiled Carrots:
Tart, breakfast, low fat has 4.3 times more Vitamin B1, 12.5 times more Vitamin B2, 5.9 times more Vitamin B3, 2.5 times more Vitamin B6 and 7.1 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 3 times more Vitamin A, 1.9 times more Vitamin E and 34.3 times more Vitamin K than Tart, breakfast, low fat.
Both Tart, breakfast, low fat and Boiled and Drained Carrots have similar amounts of Vitamin C per 5 oz.
Both Tart, breakfast, low fat 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 Tart, breakfast, low fat vs Boiled Carrots:
Tart, breakfast, low fat has 1.5 times more Calcium, 4.3 times more Copper, 10.1 times more Iron, 4.4 times more Magnesium, 3.1 times more Phosphorus, 18.4 times more Selenium, 6.2 times more Sodium and 1.4 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 3.6 times more Potassium and 7.5 times more Water than Tart, breakfast, low fat.
Comparison of macro-nutrients per 5 ounces:
Tart, breakfast, low fat has 10.6 times more Energy, 33.3 times more Fat, 46.4 times more Saturated Fat, 23 times more Omega 3, 9.8 times more Omega 6, 9.3 times more Carbohydrate, 1.4 times more Sugars and 5.3 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2 times more Fiber than Tart, breakfast, low fat.
Both Tart, breakfast, low fat as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.