Lets compare vitamin content per 100 grams of Cooked Chinese Broccoli vs Boiled Carrots:
Cooked Chinese Broccoli has 1.4 times more Vitamin B1, 3.3 times more Vitamin B2, 7.1 times more Vitamin B9, 7.8 times more Vitamin C and 6.2 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 10.4 times more Vitamin A, 1.5 times more Vitamin B3, 1.5 times more Vitamin B5, 2.2 times more Vitamin B6 and 2.1 times more Vitamin E than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Chinese Broccoli vs Boiled Carrots:
Cooked Chinese Broccoli has 3.3 times more Calcium, 3.6 times more Copper, 1.6 times more Iron, 1.8 times more Magnesium, 1.7 times more Manganese, 1.4 times more Phosphorus, 1.9 times more Selenium and 2 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 8.3 times more Sodium than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Boiled and Drained Carrots have similar amounts of Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Chinese Broccoli has 258 times more Omega 3 and 1.5 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.6 times more Energy, 2.2 times more Carbohydrate and 4.1 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Boiled and Drained Carrots have similar amounts of Fiber per 100 g.
Both Cooked Chinese Broccoli as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.