Lets compare vitamin content per 100 grams of Boiled Carrots vs Puddings, vanilla, ready-to-eat:
Boiled and Drained Carrots have 426 times more Vitamin A, 3.5 times more Vitamin B1, 11.3 times more Vitamin B3, 1.5 times more Vitamin B5, 8.1 times more Vitamin B6, 7 times more Vitamin B9, 18 times more Vitamin C, 3.4 times more Vitamin E and 22.8 times more Vitamin K than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 1.6 times more Vitamin B2 and more Vitamin B12 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Puddings, vanilla, ready-to-eat:
Boiled and Drained Carrots have 3.8 times more Iron, 2.5 times more Magnesium, 14.1 times more Manganese, 3.6 times more Potassium, more Selenium, 1.3 times more Zinc and 1.3 times more Water than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 1.6 times more Calcium, 1.4 times more Phosphorus and 3 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Puddings, vanilla, ready-to-eat have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have more Fiber than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 3.7 times more Energy, 21 times more Fat, 33.9 times more Saturated Fat, 2.7 times more Carbohydrate, 4.9 times more Sugars and 1.9 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.