Lets compare vitamin content per 14 ounces of Carrots vs Apples, dehydrated (low moisture), sulfured, stewed:
Raw Carrots have 835 times more Vitamin A, 8.3 times more Vitamin B1, 2 times more Vitamin B2, 7 times more Vitamin B3, 3.4 times more Vitamin B5, 2.6 times more Vitamin B6, more Vitamin B9 and 9.8 times more Vitamin C than Apples, dehydrated (low moisture), sulfured, stewed.
Both Raw Carrots as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Apples, dehydrated (low moisture), sulfured, stewed:
Raw Carrots have 8.3 times more Calcium, 2.4 times more Magnesium, 5.3 times more Manganese, 2.9 times more Phosphorus, 2.4 times more Potassium, 2.7 times more Sodium and 4 times more Zinc than Apples, dehydrated (low moisture), sulfured, stewed.
While Apples, dehydrated (low moisture), sulfured, stewed contain 1.3 times more Copper and 1.4 times more Iron than Raw Carrots.
Both Raw Carrots and Apples, dehydrated (low moisture), sulfured, stewed have similar amounts of Water per 14 oz.
Both Raw Carrots as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 3.3 times more Protein than Apples, dehydrated (low moisture), sulfured, stewed.
While Apples, dehydrated (low moisture), sulfured, stewed contain 1.8 times more Energy and 2.1 times more Carbohydrate than Raw Carrots.
Both Raw Carrots and Apples, dehydrated (low moisture), sulfured, stewed have similar amounts of Fiber per 14 oz.
Both Raw Carrots as well as Apples, dehydrated (low moisture), sulfured, stewed have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.