Lets compare vitamin content per 14 ounces of Canned Carrots with Liquids and Salt vs Boiled Bulgur:
Canned Carrots Solids and Liquids with Salt have more Vitamin A, 1.3 times more Vitamin B6, more Vitamin C, 73 times more Vitamin E and 19.6 times more Vitamin K than Cooked Bulgur.
While Cooked Bulgur contains 3 times more Vitamin B1, 2.4 times more Vitamin B3, 2.5 times more Vitamin B5 and 2.3 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Cooked Bulgur have similar amounts of Vitamin B2 per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Cooked Bulgur 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 Bulgur:
Canned Carrots Solids and Liquids with Salt have 3.1 times more Calcium, 1.4 times more Copper, 2.5 times more Potassium and 48 times more Sodium than Cooked Bulgur.
While Cooked Bulgur contains 1.8 times more Iron, 3.6 times more Magnesium, 1.4 times more Manganese, 2 times more Phosphorus, 1.5 times more Selenium and 2 times more Zinc than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Cooked Bulgur have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Carrots Solids and Liquids with Salt have 24.6 times more Sugars than Cooked Bulgur.
While Cooked Bulgur contains 3.6 times more Energy, 3.5 times more Carbohydrate, 2.5 times more Fiber and 5.3 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Cooked Bulgur have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.