Lets compare vitamin content per 100 grams of Carrots vs Boiled Butterbur with Salt:
Raw Carrots have 835 times more Vitamin A, 6.6 times more Vitamin B1, 5.8 times more Vitamin B2, 9.8 times more Vitamin B3, 15.2 times more Vitamin B5, 2.7 times more Vitamin B6 and 4.8 times more Vitamin B9 than Boiled and Drained Butterbur with Salt.
While Boiled and Drained Butterbur with Salt contains 3.2 times more Vitamin C than Raw Carrots.
Both Raw Carrots as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Boiled Butterbur with Salt:
Raw Carrots have 3 times more Iron, 1.5 times more Magnesium, 5 times more Phosphorus and 2.7 times more Zinc than Boiled and Drained Butterbur with Salt.
While Boiled and Drained Butterbur with Salt contains 1.8 times more Calcium, 1.3 times more Copper, 9 times more Selenium and 3.5 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled and Drained Butterbur with Salt have similar amounts of Manganese, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 5.1 times more Energy, 4.4 times more Carbohydrate and 4 times more Protein than Boiled and Drained Butterbur with Salt.
Both Raw Carrots as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.