Lets compare vitamin content per 14 ounces of Boiled Carrots vs Chinese Waterchestnuts:
Boiled and Drained Carrots have more Vitamin A and 45.7 times more Vitamin K than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 2.1 times more Vitamin B1, 4.5 times more Vitamin B2, 1.6 times more Vitamin B3, 2.1 times more Vitamin B5 and 2.1 times more Vitamin B6 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Raw Chinese Waterchestnuts have similar amounts of Vitamin B9, Vitamin C and Vitamin E per 14 oz.
Both Boiled and Drained Carrots as well as Raw Chinese Waterchestnuts have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Chinese Waterchestnuts:
Boiled and Drained Carrots have 2.7 times more Calcium, 5.7 times more Iron, 4.1 times more Sodium and 1.2 times more Water than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 19.2 times more Copper, 2.2 times more Magnesium, 2.1 times more Manganese, 2.1 times more Phosphorus, 2.5 times more Potassium and 2.5 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Raw Chinese Waterchestnuts have similar amounts of Selenium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Chinese Waterchestnuts contain 2.8 times more Energy, 2.9 times more Carbohydrate, 1.4 times more Sugars and 1.8 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Raw Chinese Waterchestnuts have similar amounts of Fiber per 14 oz.
Both Boiled and Drained Carrots as well as Raw Chinese Waterchestnuts have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.