Lets compare vitamin content per 100 grams of Boiled Yellow Beans with Salt vs Carrots:
Boiled Yellow Beans with Salt have 2.8 times more Vitamin B1, 1.8 times more Vitamin B2, 4.3 times more Vitamin B9 and 1.4 times more Vitamin E than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.4 times more Vitamin B3, 3.3 times more Vitamin C and 3.8 times more Vitamin K than Boiled Yellow Beans with Salt.
Both Boiled Yellow Beans with Salt and Raw Carrots have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Boiled Yellow Beans with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Yellow Beans with Salt vs Carrots:
Boiled Yellow Beans with Salt have 1.9 times more Calcium, 4.1 times more Copper, 8.3 times more Iron, 6.2 times more Magnesium, 3.2 times more Manganese, 5.2 times more Phosphorus, 13 times more Selenium, 3.5 times more Sodium and 4.4 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.4 times more Water than Boiled Yellow Beans with Salt.
Both Boiled Yellow Beans with Salt and Raw Carrots have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Yellow Beans with Salt have 3.5 times more Energy, 4.5 times more Fat, 106 times more Omega 3, 2.5 times more Omega 6, 2.6 times more Carbohydrate, 3.7 times more Fiber and 9.8 times more Protein than Raw Carrots.
While Raw Carrots contain 13.9 times more Sugars than Boiled Yellow Beans with Salt.
Both Boiled Yellow Beans with Salt as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.