Lets compare vitamin content per 14 ounces of Canned Carrots with Liquids and Salt vs Cooked Chopped Frozen Green Sweet Peppers:
Canned Carrots Solids and Liquids with Salt have 40.9 times more Vitamin A and 6 times more Vitamin B5 than Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 2.7 times more Vitamin B1, 2.6 times more Vitamin B3 and 20.6 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Vitamin B2, Vitamin B6 and Vitamin B9 per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Chopped Frozen Green Sweet Peppers 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 Cooked Chopped Frozen Green Sweet Peppers:
Canned Carrots Solids and Liquids with Salt have 3.9 times more Calcium, 2.3 times more Copper, 1.3 times more Magnesium, 4.6 times more Manganese, 1.5 times more Phosphorus, 2.4 times more Potassium, 60 times more Sodium and 5.8 times more Zinc than Boiled Chopped Frozen Green Sweet Peppers.
Both Canned Carrots Solids and Liquids with Salt and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Iron and Water per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Carrots Solids and Liquids with Salt have 1.4 times more Carbohydrate and 2 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 1.6 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.