Lets compare vitamin content per 100 grams of Carrots vs Baking Chocolate Mexican Squares:
Raw Carrots have more Vitamin A, 1.5 times more Vitamin B5, 4.1 times more Vitamin B6, 3.8 times more Vitamin B9, 59 times more Vitamin C, 1.8 times more Vitamin E and 6 times more Vitamin K than Baking chocolate, mexican, squares.
While Baking chocolate, mexican, squares contain 1.8 times more Vitamin B2 and 1.9 times more Vitamin B3 than Raw Carrots.
Both Raw Carrots and Baking chocolate, mexican, squares have similar amounts of Vitamin B1 per 100 g.
Both Raw Carrots as well as Baking chocolate, mexican, squares have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Baking Chocolate Mexican Squares:
Raw Carrots have 23 times more Sodium and 55.5 times more Water than Baking chocolate, mexican, squares.
While Baking chocolate, mexican, squares contain 14.9 times more Copper, 7.3 times more Iron, 7.9 times more Magnesium, 3.1 times more Manganese, 4.1 times more Phosphorus, 18 times more Selenium and 5.3 times more Zinc than Raw Carrots.
Both Raw Carrots and Baking chocolate, mexican, squares have similar amounts of Calcium and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baking chocolate, mexican, squares contain 10.4 times more Energy, 65 times more Fat, 268.9 times more Saturated Fat, 36 times more Omega 3, 9.4 times more Omega 6, 8.1 times more Carbohydrate, 14.6 times more Sugars, 1.4 times more Fiber and 3.9 times more Protein than Raw Carrots.
Both Raw Carrots as well as Baking chocolate, mexican, squares have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.