Lets compare vitamin content per 100 grams of Cooked Frozen Carrots with Salt vs Tomatoes in Juice with Salt:
Boiled Frozen Carrots, drained with Salt have 42.3 times more Vitamin A, 1.5 times more Vitamin B5, 1.4 times more Vitamin B9, 1.7 times more Vitamin E and 5.2 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 19.2 times more Vitamin B1, 1.5 times more Vitamin B2, 1.7 times more Vitamin B3, 1.3 times more Vitamin B6 and 5.5 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Frozen Carrots with Salt vs Tomatoes in Juice with Salt:
Boiled Frozen Carrots, drained with Salt have 1.6 times more Copper, 2.5 times more Manganese, 1.8 times more Phosphorus, 2.6 times more Sodium and 2.9 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Boiled Frozen Carrots, drained with Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Calcium, Iron, Magnesium, Potassium, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Carrots, drained with Salt have 2.3 times more Energy, 3.3 times more Omega 6, 2.2 times more Carbohydrate, 1.6 times more Sugars and 1.7 times more Fiber than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4.7 times more Fructose and 1.4 times more Protein than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.