Lets compare vitamin content per 14 ounces of Carrots vs Boiled Hyacinth Beans with Salt:
Raw Carrots have more Vitamin A, 1.6 times more Vitamin B2, 2.4 times more Vitamin B3, 3.7 times more Vitamin B6, 4.8 times more Vitamin B9 and more Vitamin C than Boiled Hyacinth Beans with Salt.
While Boiled Hyacinth Beans with Salt contain 4.1 times more Vitamin B1 than Raw Carrots.
Both Raw Carrots and Boiled Hyacinth Beans with Salt have similar amounts of Vitamin B5 per 14 oz.
Both Raw Carrots as well as Boiled Hyacinth Beans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Boiled Hyacinth Beans with Salt:
Raw Carrots have 1.3 times more Water than Boiled Hyacinth Beans with Salt.
While Boiled Hyacinth Beans with Salt contain 7.6 times more Copper, 15.3 times more Iron, 6.8 times more Magnesium, 3.4 times more Manganese, 3.4 times more Phosphorus, 28 times more Selenium, 3.5 times more Sodium and 11.9 times more Zinc than Raw Carrots.
Both Raw Carrots and Boiled Hyacinth Beans with Salt have similar amounts of Calcium and Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Hyacinth Beans with Salt contain 2.9 times more Energy, 2.5 times more Omega 6, 2.2 times more Carbohydrate and 8.8 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled Hyacinth Beans with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.