Lets compare vitamin content per 100 grams of Carrots vs Frostings, vanilla, creamy, ready-to-eat:
Raw Carrots have more Vitamin A, 6.6 times more Vitamin B1, 4.5 times more Vitamin B3, 5 times more Vitamin B5, more Vitamin B6, 2.4 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 5.2 times more Vitamin B2 and 2.3 times more Vitamin E than Raw Carrots.
Both Raw Carrots and Frostings, vanilla, creamy, ready-to-eat have similar amounts of Vitamin K per 100 g.
Both Raw Carrots as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Frostings, vanilla, creamy, ready-to-eat:
Raw Carrots have 11 times more Calcium, more Copper, 1.9 times more Iron, 12 times more Magnesium, more Manganese, 1.9 times more Phosphorus, 9.4 times more Potassium, 3.4 times more Zinc and 5.9 times more Water than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 2.7 times more Sodium than Raw Carrots.
Both Raw Carrots as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 10.2 times more Energy, 67.6 times more Fat, 92.9 times more Saturated Fat, 450.5 times more Omega 3, 70.5 times more Omega 6, 7.1 times more Carbohydrate and 13.3 times more Sugars than Raw Carrots.
Both Raw Carrots as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.