Lets compare vitamin content per 14 ounces of Canned Carrots with Liquids and Salt vs Boiled Green Plantains:
Canned Carrots Solids and Liquids with Salt have 2.6 times more Vitamin K than Boiled Green Plantains.
While Boiled Green Plantains contain 2.6 times more Vitamin B1, 2.4 times more Vitamin B2, 2.7 times more Vitamin B5, 2 times more Vitamin B6, 6 times more Vitamin B9 and 4.6 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Boiled Green Plantains have similar amounts of Vitamin B3 per 14 oz.
Comparing minerals per 14 ounces for Canned Carrots with Liquids and Salt vs Boiled Green Plantains:
Canned Carrots Solids and Liquids with Salt have 10.3 times more Calcium, 1.3 times more Copper, 1.7 times more Iron, 4.1 times more Manganese, 120 times more Sodium, 2.1 times more Zinc and 1.3 times more Water than Boiled Green Plantains.
While Boiled Green Plantains contain 3.1 times more Magnesium and 1.7 times more Potassium than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Boiled Green Plantains have similar amounts of Phosphorus per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Green Plantains have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Green Plantains contain 5.3 times more Energy, 3.3 times more Omega 3, 5.4 times more Carbohydrate, 1.4 times more Fiber and 1.9 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Boiled Green Plantains have similar amounts of Sugars per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Boiled Green Plantains have insufficient amounts of Fat, Omega 6, Glucose and Sucrose in 14 oz.