Lets compare vitamin content per 14 ounces of Carrots vs Cooked Frozen Peas And Onions with Salt:
Raw Carrots have 15.8 times more Vitamin A, 3 times more Vitamin B5, 1.6 times more Vitamin B6 and 33 times more Vitamin E than Boiled Frozen Peas And Onions, drained with Salt.
While Boiled Frozen Peas And Onions, drained with Salt contain 2.3 times more Vitamin B1 than Raw Carrots.
Both Raw Carrots and Boiled Frozen Peas And Onions, drained with Salt have similar amounts of Vitamin B2, Vitamin B3, Vitamin B9, Vitamin C and Vitamin K per 14 oz.
Both Raw Carrots as well as Boiled Frozen Peas And Onions, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Cooked Frozen Peas And Onions with Salt:
Raw Carrots have 2.4 times more Calcium and 2.7 times more Potassium than Boiled Frozen Peas And Onions, drained with Salt.
While Boiled Frozen Peas And Onions, drained with Salt contain 1.4 times more Copper, 3.1 times more Iron and 4 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled Frozen Peas And Onions, drained with Salt have similar amounts of Magnesium, Manganese, Phosphorus, Zinc and Water per 14 oz.
Both Raw Carrots as well as Boiled Frozen Peas And Onions, drained with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 1.3 times more Sugars and 1.3 times more Fiber than Boiled Frozen Peas And Onions, drained with Salt.
While Boiled Frozen Peas And Onions, drained with Salt contain 8 times more Omega 3 and 2.7 times more Protein than Raw Carrots.
Both Raw Carrots and Boiled Frozen Peas And Onions, drained with Salt have similar amounts of Energy and Carbohydrate per 14 oz.
Both Raw Carrots as well as Boiled Frozen Peas And Onions, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.