Lets compare vitamin content per 100 grams of Carrots vs Apricots, dried, sulfured, stewed, with added sugar:
Raw Carrots have 7.8 times more Vitamin A, 13.2 times more Vitamin B1, 2.1 times more Vitamin B2, 1.4 times more Vitamin B5, 1.3 times more Vitamin B6, more Vitamin B9 and 4.2 times more Vitamin C than Apricots, dried, sulfured, stewed, with added sugar.
Both Raw Carrots and Apricots, dried, sulfured, stewed, with added sugar have similar amounts of Vitamin B3 per 100 g.
Both Raw Carrots as well as Apricots, dried, sulfured, stewed, with added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Apricots, dried, sulfured, stewed, with added sugar:
Raw Carrots have 2.2 times more Calcium, 1.6 times more Manganese, 23 times more Sodium and 1.3 times more Water than Apricots, dried, sulfured, stewed, with added sugar.
While Apricots, dried, sulfured, stewed, with added sugar contain 3.1 times more Copper, 5.1 times more Iron and 1.4 times more Potassium than Raw Carrots.
Both Raw Carrots and Apricots, dried, sulfured, stewed, with added sugar have similar amounts of Magnesium, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Apricots, dried, sulfured, stewed, with added sugar contain 2.8 times more Energy, 3.1 times more Carbohydrate, 1.5 times more Fiber and 1.3 times more Protein than Raw Carrots.
Both Raw Carrots as well as Apricots, dried, sulfured, stewed, with added sugar have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.