Lets compare vitamin content per 100 grams of Boiled Butterbur with Salt vs Carrots:
Boiled and Drained Butterbur with Salt has 3.2 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 835 times more Vitamin A, 6.6 times more Vitamin B1, 5.8 times more Vitamin B2, 9.8 times more Vitamin B3, 15.2 times more Vitamin B5, 2.7 times more Vitamin B6 and 4.8 times more Vitamin B9 than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur 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 Butterbur with Salt vs Carrots:
Boiled and Drained Butterbur with Salt has 1.8 times more Calcium, 1.3 times more Copper, 9 times more Selenium and 3.5 times more Sodium than Raw Carrots.
While Raw Carrots contain 3 times more Iron, 1.5 times more Magnesium, 5 times more Phosphorus and 2.7 times more Zinc than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt and Raw Carrots have similar amounts of Manganese, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots contain 5.1 times more Energy, 4.4 times more Carbohydrate and 4 times more Protein than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt as well as Raw Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.