Lets compare vitamin content per 100 grams of Cooking Wine vs Canned Carrots with Liquids and Salt:
Canned Carrots Solids and Liquids with Salt contain more Vitamin A, more Vitamin B1, 2.7 times more Vitamin B2, 4.2 times more Vitamin B3, 5.6 times more Vitamin B6, 8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooking Wine.
Both Cooking Wine as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooking Wine vs Canned Carrots with Liquids and Salt:
Cooking Wine has 2.6 times more Sodium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 3.4 times more Calcium, 9.4 times more Copper, 1.3 times more Iron, 1.3 times more Phosphorus, 2 times more Potassium and 3.6 times more Zinc than Cooking Wine.
Both Cooking Wine and Canned Carrots Solids and Liquids with Salt have similar amounts of Magnesium and Water per 100 g.
Both Cooking Wine as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooking Wine has 2.2 times more Energy than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.6 times more Sugars and more Fiber than Cooking Wine.
Both Cooking Wine and Canned Carrots Solids and Liquids with Salt have similar amounts of Carbohydrate and Protein per 100 g.
Both Cooking Wine as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.