Lets compare vitamin content per 100 grams of Yuba, Dry tofu skin vs Boiled Carrots:
Dry soy beancurd sheets have 5.3 times more Vitamin B1, 2.7 times more Vitamin B2, 2.2 times more Vitamin B3, 2.4 times more Vitamin B5, 2.1 times more Vitamin B6, 2.7 times more Vitamin B9, 2.3 times more Vitamin E and 4 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 852 times more Vitamin A and more Vitamin C than Dry soy beancurd sheets.
Both Dry soy beancurd sheets as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Yuba, Dry tofu skin vs Boiled Carrots:
Dry soy beancurd sheets have 7 times more Calcium, 192.4 times more Copper, 24.4 times more Iron, 22 times more Magnesium, 20 times more Phosphorus, 3.6 times more Potassium, 10 times more Selenium and 24.5 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 4.8 times more Sodium and 13.1 times more Water than Dry soy beancurd sheets.
Comparison of macro-nutrients per 100 grams:
Dry soy beancurd sheets have 15.1 times more Energy, 178.3 times more Fat, 166 times more Saturated Fat, 1300 times more Omega 3, 135.6 times more Omega 6 and 66.3 times more Protein than Boiled and Drained Carrots.
Both Dry soy beancurd sheets and Boiled and Drained Carrots have similar amounts of Carbohydrate and Fiber per 100 g.
Both Dry soy beancurd sheets as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.