Lets compare vitamin content per 14 ounces of Boiled Carrots vs Cooked Guava Sauce:
Boiled and Drained Carrots have 60.9 times more Vitamin A, 2.5 times more Vitamin B1, 3.4 times more Vitamin B2, 1.5 times more Vitamin B3, 1.7 times more Vitamin B6, 2.8 times more Vitamin B9, 1.9 times more Vitamin E and 7.2 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 40.7 times more Vitamin C than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Cooked Guava Sauce:
Boiled and Drained Carrots have 4.3 times more Calcium, 1.9 times more Iron, 1.4 times more Magnesium, 1.4 times more Manganese, 2.7 times more Phosphorus, 1.4 times more Selenium and 14.5 times more Sodium than Cooked Guava Sauce.
While Cooked Guava Sauce contains 4.5 times more Copper than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Cooked Guava Sauce have similar amounts of Potassium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Carrots have 2.4 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 17 times more Omega 3 and 1.7 times more Sugars than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Cooked Guava Sauce have similar amounts of Energy, Carbohydrate and Fiber per 14 oz.
Both Boiled and Drained Carrots as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.