Lets compare vitamin content per 100 grams of Carrots vs Cooked Chinese Broccoli:
Raw Carrots have 10.2 times more Vitamin A, 2.2 times more Vitamin B3, 1.7 times more Vitamin B5, 2 times more Vitamin B6 and 1.4 times more Vitamin E than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 1.4 times more Vitamin B1, 2.5 times more Vitamin B2, 5.2 times more Vitamin B9, 4.8 times more Vitamin C and 6.4 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Cooked Chinese Broccoli:
Raw Carrots have 1.2 times more Potassium and 9.9 times more Sodium than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 3 times more Calcium, 1.4 times more Copper, 1.9 times more Iron, 1.5 times more Magnesium, 1.8 times more Manganese, 13 times more Selenium and 1.6 times more Zinc than Raw Carrots.
Both Raw Carrots and Cooked Chinese Broccoli have similar amounts of Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 1.9 times more Energy, 2.5 times more Carbohydrate and 5.6 times more Sugars than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 129 times more Omega 3 than Raw Carrots.
Both Raw Carrots and Cooked Chinese Broccoli have similar amounts of Fiber and Protein per 100 g.
Both Raw Carrots as well as Cooked Chinese Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.