Lets compare vitamin content per 100 grams of Carrots vs Microwave Cooked Apples no skin:
Raw Carrots have 417.5 times more Vitamin A, 3.9 times more Vitamin B1, 5.3 times more Vitamin B2, 16.1 times more Vitamin B3, 5.9 times more Vitamin B5, 3 times more Vitamin B6, 19 times more Vitamin B9, 19.7 times more Vitamin C, 13.2 times more Vitamin E and 18.9 times more Vitamin K than Microwave cooked raw apples without skin.
Both Raw Carrots as well as Microwave cooked raw apples without skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Microwave Cooked Apples no skin:
Raw Carrots have 6.6 times more Calcium, 1.8 times more Iron, 4 times more Magnesium, 4.4 times more Phosphorus, 3.4 times more Potassium, 69 times more Sodium and 6 times more Zinc than Microwave cooked raw apples without skin.
Both Raw Carrots and Microwave cooked raw apples without skin have similar amounts of Copper, Manganese and Water per 100 g.
Both Raw Carrots as well as Microwave cooked raw apples without skin have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 3.3 times more Protein than Microwave cooked raw apples without skin.
While Microwave cooked raw apples without skin contain 1.4 times more Energy, 10.5 times more Omega 3, 1.5 times more Carbohydrate and 2.4 times more Sugars than Raw Carrots.
Both Raw Carrots and Microwave cooked raw apples without skin have similar amounts of Fiber per 100 g.
Both Raw Carrots as well as Microwave cooked raw apples without skin have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.