Lets compare vitamin content per 100 grams of Cooked Frozen Carrots with Salt vs Navel Oranges:
Boiled Frozen Carrots, drained with Salt have 70.5 times more Vitamin A, 6.7 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 2.3 times more Vitamin B1, 1.4 times more Vitamin B2, 1.5 times more Vitamin B5, 3.1 times more Vitamin B9 and 25.7 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt and Raw Navel Oranges have similar amounts of Vitamin B3 and Vitamin B6 per 100 g.
Both Boiled Frozen Carrots, drained with Salt as well as Raw Navel 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 Navel Oranges:
Boiled Frozen Carrots, drained with Salt have 2.1 times more Copper, 4.1 times more Iron, 5.8 times more Manganese, 1.3 times more Phosphorus, more Selenium, 295 times more Sodium and 4.4 times more Zinc than Raw Navel Oranges.
Both Boiled Frozen Carrots, drained with Salt and Raw Navel 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 13.8 times more Omega 6 and 1.5 times more Fiber than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Energy, 1.6 times more Carbohydrate, 2.1 times more Sugars, 8 times more Fructose and 1.6 times more Protein than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.