Lets compare vitamin content per 100 grams of Carrots vs Leavening agents, baking powder, double-acting, straight phosphate:
Raw Carrots have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
Both Raw Carrots as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Leavening agents, baking powder, double-acting, straight phosphate:
Raw Carrots have 3.5 times more Copper, 10.2 times more Manganese, 64 times more Potassium, 12 times more Zinc and 22.1 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 223.2 times more Calcium, 37.6 times more Iron, 3.3 times more Magnesium, 283.4 times more Phosphorus and 114.4 times more Sodium than Raw Carrots.
Both Raw Carrots as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have more Sugars, 14 times more Fiber and 9.3 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 2.5 times more Carbohydrate than Raw Carrots.
Both Raw Carrots and Leavening agents, baking powder, double-acting, straight phosphate have similar amounts of Energy per 100 g.
Both Raw Carrots as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.