Lets compare vitamin content per 100 grams of Cooked Frozen Chopped Collards with Salt vs Canned Carrots with Liquids and Salt:
Boiled Chopped Frozen Collards, drained with Salt have 2.5 times more Vitamin B1, 4.3 times more Vitamin B2, 1.5 times more Vitamin B3, 9.5 times more Vitamin B9, 13.2 times more Vitamin C, 1.7 times more Vitamin E and 63.6 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin A, Vitamin B5 and Vitamin B6 per 100 g.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Frozen Chopped Collards with Salt vs Canned Carrots with Liquids and Salt:
Boiled Chopped Frozen Collards, drained with Salt have 6.8 times more Calcium, 2.2 times more Iron, 3.3 times more Magnesium, 1.5 times more Manganese, 1.4 times more Phosphorus, 1.5 times more Potassium and 3.8 times more Selenium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.9 times more Copper than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Canned Carrots Solids and Liquids with Salt have similar amounts of Sodium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Chopped Frozen Collards, drained with Salt have 1.6 times more Energy, 1.3 times more Carbohydrate, 1.6 times more Fiber and 5.1 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 4.3 times more Sugars than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.