Lets compare vitamin content per 100 grams of Cooked Frozen Carrots with Salt vs Valencia Oranges:
Boiled Frozen Carrots, drained with Salt have 70.5 times more Vitamin A, 1.5 times more Vitamin B3 and 1.3 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.9 times more Vitamin B1, 1.4 times more Vitamin B5, 3.5 times more Vitamin B9 and 21.1 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt and Raw Valencia Oranges have similar amounts of Vitamin B2 per 100 g.
Both Boiled Frozen Carrots, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Frozen Carrots with Salt vs Valencia Oranges:
Boiled Frozen Carrots, drained with Salt have 2.2 times more Copper, 5.9 times more Iron, 7.3 times more Manganese, 1.8 times more Phosphorus, more Sodium and 5.8 times more Zinc than Raw Valencia Oranges.
Both Boiled Frozen Carrots, drained with Salt and Raw Valencia Oranges have similar amounts of Calcium, Magnesium, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Carrots, drained with Salt have 7.2 times more Omega 6 and 1.3 times more Fiber than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Energy, more Omega 3, 1.5 times more Carbohydrate and 1.8 times more Protein than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.