Lets compare vitamin content per 100 grams of Carrots vs Cooked Frozen Brussels Sprouts with Salt:
Raw Carrots have 18.2 times more Vitamin A, 1.8 times more Vitamin B3 and 1.3 times more Vitamin E than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 1.6 times more Vitamin B1, 1.9 times more Vitamin B2, 1.3 times more Vitamin B5, 2.1 times more Vitamin B6, 5.3 times more Vitamin B9, 7.7 times more Vitamin C and 14.7 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Cooked Frozen Brussels Sprouts with Salt:
Raw Carrots have 1.3 times more Calcium and 1.3 times more Copper than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 1.6 times more Iron, 1.5 times more Magnesium, 1.4 times more Manganese, 1.6 times more Phosphorus, 6 times more Selenium and 3.8 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled Frozen Brussels Sprouts, drained with Salt have similar amounts of Potassium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 2.3 times more Sugars than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 64.5 times more Omega 3, 1.5 times more Fiber and 3.9 times more Protein than Raw Carrots.
Both Raw Carrots and Boiled Frozen Brussels Sprouts, drained with Salt have similar amounts of Energy and Carbohydrate per 100 g.
Both Raw Carrots as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.