Lets compare vitamin content per 100 grams of Boiled Carrots vs Frostings, vanilla, creamy, ready-to-eat:
Boiled and Drained Carrots have more Vitamin A, 6.6 times more Vitamin B1, 2.9 times more Vitamin B3, 4.2 times more Vitamin B5, more Vitamin B6, 1.8 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 6.9 times more Vitamin B2 and 1.5 times more Vitamin E than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Frostings, vanilla, creamy, ready-to-eat have similar amounts of Vitamin K per 100 g.
Both Boiled and Drained Carrots as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Frostings, vanilla, creamy, ready-to-eat:
Boiled and Drained Carrots have 10 times more Calcium, more Copper, 2.1 times more Iron, 10 times more Magnesium, more Manganese, 1.7 times more Phosphorus, 6.9 times more Potassium, 7 times more Selenium, 2.9 times more Zinc and 6 times more Water than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 3.2 times more Sodium than Boiled and Drained Carrots.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 11.9 times more Energy, 90.2 times more Fat, 99.1 times more Saturated Fat, 901 times more Omega 3, 81 times more Omega 6, 8.3 times more Carbohydrate and 18.3 times more Sugars than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.