Lets compare vitamin content per 100 grams of Boiled Carrots vs Sweeteners, for baking, brown, contains sugar and sucralose:
Boiled and Drained Carrots have 4.4 times more Vitamin B1, 2.9 times more Vitamin B2, 8.1 times more Vitamin B3, 1.9 times more Vitamin B5 and 3.8 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparing minerals per 100 grams for Boiled Carrots vs Sweeteners, for baking, brown, contains sugar and sucralose:
Boiled and Drained Carrots have 2.3 times more Manganese, 15 times more Phosphorus, 1.8 times more Potassium, 5.3 times more Sodium, 2.5 times more Zinc and 37 times more Water than Sweeteners, for baking, brown, contains sugar and sucralose.
While Sweeteners, for baking, brown, contains sugar and sucralose contain 2.1 times more Calcium, 4.9 times more Copper and 4.8 times more Iron than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Sweeteners, for baking, brown, contains sugar and sucralose have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
While Sweeteners, for baking, brown, contains sugar and sucralose contain 11.1 times more Energy, 11.8 times more Carbohydrate and 13.2 times more Sugars than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Sweeteners, for baking, brown, contains sugar and sucralose have insufficient amounts of Fat, Fructose, Glucose and Sucrose in 100 g.