Lets compare vitamin content per 100 grams of Carrots vs Boiled Mung Beans:
Raw Carrots have 835 times more Vitamin A, 1.7 times more Vitamin B3, 2.1 times more Vitamin B6, 5.9 times more Vitamin C, 4.4 times more Vitamin E and 4.9 times more Vitamin K than Boiled Mung Beans.
While Boiled Mung Beans contain 2.5 times more Vitamin B1, 1.5 times more Vitamin B5 and 8.4 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Boiled Mung Beans have similar amounts of Vitamin B2 per 100 g.
Both Raw Carrots as well as Boiled Mung Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Boiled Mung Beans:
Raw Carrots have 1.2 times more Calcium, 1.2 times more Potassium, 34.5 times more Sodium and 1.2 times more Water than Boiled Mung Beans.
While Boiled Mung Beans contain 3.5 times more Copper, 4.7 times more Iron, 4 times more Magnesium, 2.1 times more Manganese, 2.8 times more Phosphorus, 25 times more Selenium and 3.5 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 2.4 times more Sugars than Boiled Mung Beans.
While Boiled Mung Beans contain 2.6 times more Energy, 2 times more Carbohydrate, 2.7 times more Fiber and 7.5 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled Mung Beans have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.