Lets compare vitamin content per 100 grams of Fried Tofu, prepared with calcium sulfate vs Canned Carrots with Salt:
Fried Tofu, prepared with calcium sulfate has 9.4 times more Vitamin B1, 1.7 times more Vitamin B2 and 3 times more Vitamin B9 than Drained Canned Carrots with Salt.
While Drained Canned Carrots with Salt contain 5.5 times more Vitamin B3 and more Vitamin C than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Drained Canned Carrots with Salt have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Fried Tofu, prepared with calcium sulfate as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Fried Tofu, prepared with calcium sulfate vs Canned Carrots with Salt:
Fried Tofu, prepared with calcium sulfate has 38.4 times more Calcium, 3.8 times more Copper, 7.6 times more Iron, 11.9 times more Magnesium, 3.3 times more Manganese, 12 times more Phosphorus, 71.3 times more Selenium and 7.7 times more Zinc than Drained Canned Carrots with Salt.
While Drained Canned Carrots with Salt contain 15.1 times more Sodium and 1.8 times more Water than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Drained Canned Carrots with Salt have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Fried Tofu, prepared with calcium sulfate has 10.8 times more Energy, 106.2 times more Fat, 81.1 times more Saturated Fat, 122.4 times more Omega 3, 127.1 times more Omega 6, 1.6 times more Carbohydrate, 2.6 times more Fiber and 29.4 times more Protein than Drained Canned Carrots with Salt.
Both Fried Tofu, prepared with calcium sulfate as well as Drained Canned Carrots with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.