Lets compare vitamin content per 7 ounces of Cooked Guava Sauce vs Canned Carrots with Liquids and Salt:
Cooked Guava Sauce has 1.4 times more Vitamin B1 and 73.2 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 43.8 times more Vitamin A, 2.1 times more Vitamin B2, 1.6 times more Vitamin B9, 1.3 times more Vitamin E and 5.2 times more Vitamin K than Cooked Guava Sauce.
Both Cooked Guava Sauce and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B3 and Vitamin B6 per 7 oz.
Both Cooked Guava Sauce as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Guava Sauce vs Canned Carrots with Liquids and Salt:
Cooked Guava Sauce has 1.3 times more Potassium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 4.4 times more Calcium, 1.3 times more Copper, 2.9 times more Iron, 1.3 times more Magnesium, 4.2 times more Manganese, 1.8 times more Phosphorus, 60 times more Sodium and 1.7 times more Zinc than Cooked Guava Sauce.
Both Cooked Guava Sauce and Canned Carrots Solids and Liquids with Salt have similar amounts of Water per 7 oz.
Both Cooked Guava Sauce as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Guava Sauce has 1.6 times more Energy, 2.1 times more Omega 3, 1.8 times more Carbohydrate, 2.4 times more Sugars and 2 times more Fiber than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.8 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.