Lets compare vitamin content per 14 ounces of Canned Carrots with Liquids and Salt vs Boiled Skinless Apples:
Canned Carrots Solids and Liquids with Salt have 306.5 times more Vitamin A, 2.3 times more Vitamin B2, 4.4 times more Vitamin B3, 3 times more Vitamin B5, 2.5 times more Vitamin B6, 8 times more Vitamin B9, 10 times more Vitamin C, 14.6 times more Vitamin E and 16.3 times more Vitamin K than Boiled Raw Apples Without Skin.
Both Canned Carrots Solids and Liquids with Salt and Boiled Raw Apples Without Skin have similar amounts of Vitamin B1 per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Raw Apples Without Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Carrots with Liquids and Salt vs Boiled Skinless Apples:
Canned Carrots Solids and Liquids with Salt have 6.2 times more Calcium, 2.9 times more Copper, 2.7 times more Iron, 3 times more Magnesium, 3.8 times more Manganese, 2.5 times more Phosphorus, 2 times more Potassium, 240 times more Sodium and 7.3 times more Zinc than Boiled Raw Apples Without Skin.
Both Canned Carrots Solids and Liquids with Salt and Boiled Raw Apples Without Skin have similar amounts of Water per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Raw Apples Without Skin have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Carrots Solids and Liquids with Salt have 2.2 times more Protein than Boiled Raw Apples Without Skin.
While Boiled Raw Apples Without Skin contain 2.3 times more Energy, 2.3 times more Omega 3, 2.5 times more Carbohydrate, 4.5 times more Sugars and 1.3 times more Fiber than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Raw Apples Without Skin have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.