Lets compare vitamin content per 14 ounces of Canned Kidney Beans vs Cooked Frozen Carrots with Salt:
Canned All Types Kidney Beans have 3.9 times more Vitamin B1, 1.4 times more Vitamin B2 and 3.3 times more Vitamin B9 than Boiled Frozen Carrots, drained with Salt.
While Boiled Frozen Carrots, drained with Salt contain 1.3 times more Vitamin B5, 1.9 times more Vitamin C, 50.5 times more Vitamin E and 3.3 times more Vitamin K than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Boiled Frozen Carrots, drained with Salt have similar amounts of Vitamin B3 and Vitamin B6 per 14 oz.
Both Canned All Types Kidney Beans as well as Boiled Frozen Carrots, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Kidney Beans vs Cooked Frozen Carrots with Salt:
Canned All Types Kidney Beans have 1.6 times more Copper, 2.2 times more Iron, 2.5 times more Magnesium, 2.9 times more Phosphorus, 1.2 times more Potassium, 1.5 times more Selenium and 1.3 times more Zinc than Boiled Frozen Carrots, drained with Salt.
Both Canned All Types Kidney Beans and Boiled Frozen Carrots, drained with Salt have similar amounts of Calcium, Manganese, Sodium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned All Types Kidney Beans have 2.3 times more Energy, more Omega 3, 1.9 times more Carbohydrate, 1.3 times more Fiber and 9 times more Protein than Boiled Frozen Carrots, drained with Salt.
While Boiled Frozen Carrots, drained with Salt contain 3 times more Omega 6 and 2.2 times more Sugars than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans as well as Boiled Frozen Carrots, drained with Salt have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.