Lets compare vitamin content per 7 ounces of Baked Yellow Plantains vs Carrots:
Baked Yellow Plantains have 1.4 times more Vitamin B1, 2.2 times more Vitamin B2, 1.9 times more Vitamin B5, 1.5 times more Vitamin B6, 2.8 times more Vitamin B9 and 2.8 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 18.6 times more Vitamin A, 1.4 times more Vitamin B3 and more Vitamin E than Baked Yellow Plantains.
Both Baked Yellow Plantains and Raw Carrots have similar amounts of Vitamin K per 7 oz.
Both Baked Yellow Plantains as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Yellow Plantains vs Carrots:
Baked Yellow Plantains have 3.4 times more Magnesium and 1.5 times more Potassium than Raw Carrots.
While Raw Carrots contain 11 times more Calcium, 34.5 times more Sodium and 1.6 times more Water than Baked Yellow Plantains.
Both Baked Yellow Plantains and Raw Carrots have similar amounts of Copper, Iron, Manganese, Phosphorus and Zinc per 7 oz.
Both Baked Yellow Plantains as well as Raw Carrots have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Yellow Plantains have 3.8 times more Energy, 4.3 times more Carbohydrate, 4.5 times more Sugars, 6.9 times more Fructose and 1.6 times more Protein than Raw Carrots.
While Raw Carrots contain 1.3 times more Fiber than Baked Yellow Plantains.
Both Baked Yellow Plantains as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.