Lets compare vitamin content per 100 grams of Boiled Chinese Chestnuts vs Carrots:
Boiled and Steamed Chinese Chestnuts have 1.7 times more Vitamin B1, 2.1 times more Vitamin B2, 1.4 times more Vitamin B5, 2 times more Vitamin B6, 2.4 times more Vitamin B9 and 4.2 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 119.3 times more Vitamin A and 1.8 times more Vitamin B3 than Boiled and Steamed Chinese Chestnuts.
Both Boiled and Steamed Chinese Chestnuts as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Chinese Chestnuts vs Carrots:
Boiled and Steamed Chinese Chestnuts have 5.5 times more Copper, 3.2 times more Iron, 4.8 times more Magnesium, 7.7 times more Manganese, 1.9 times more Phosphorus and 2.5 times more Zinc than Raw Carrots.
While Raw Carrots contain 2.8 times more Calcium, 34.5 times more Sodium and 1.4 times more Water than Boiled and Steamed Chinese Chestnuts.
Both Boiled and Steamed Chinese Chestnuts and Raw Carrots have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Steamed Chinese Chestnuts have 3.7 times more Energy, 9.5 times more Omega 3, 1.8 times more Omega 6, 3.5 times more Carbohydrate and 3.1 times more Protein than Raw Carrots.
Both Boiled and Steamed Chinese Chestnuts as well as Raw Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.