Lets compare vitamin content per 14 ounces of Carrots vs Cooked Chopped Frozen Green Sweet Peppers:
Raw Carrots have 55.7 times more Vitamin A, 1.3 times more Vitamin B1, 1.9 times more Vitamin B2, 11.9 times more Vitamin B5, 1.3 times more Vitamin B6 and 1.9 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 7 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Vitamin B3 per 14 oz.
Both Raw Carrots as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Cooked Chopped Frozen Green Sweet Peppers:
Raw Carrots have 4.1 times more Calcium, 1.7 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 4.4 times more Potassium, 17.3 times more Sodium and 4.8 times more Zinc than Boiled Chopped Frozen Green Sweet Peppers.
While Boiled Chopped Frozen Green Sweet Peppers contain 1.7 times more Iron than Raw Carrots.
Both Raw Carrots and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Copper and Water per 14 oz.
Both Raw Carrots as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 2.3 times more Energy, 2.5 times more Carbohydrate and 3.1 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Raw Carrots and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Protein per 14 oz.
Both Raw Carrots as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.