Lets compare vitamin content per 14 ounces of Carrots vs Puddings, tapioca, ready-to-eat, fat free:
Raw Carrots have more Vitamin A, 5.1 times more Vitamin B1, 9.7 times more Vitamin B3, 9.1 times more Vitamin B5, 6.9 times more Vitamin B6, 9.5 times more Vitamin B9, 19.7 times more Vitamin C, 66 times more Vitamin E and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.3 times more Vitamin B2 and more Vitamin B12 than Raw Carrots.
Both Raw Carrots as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Puddings, tapioca, ready-to-eat, fat free:
Raw Carrots have 2.5 times more Copper, 2.7 times more Iron, 2.4 times more Magnesium, 13 times more Manganese, 4.6 times more Potassium and 1.4 times more Zinc than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.6 times more Calcium, 1.9 times more Phosphorus and 2.7 times more Sodium than Raw Carrots.
Both Raw Carrots and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Water per 14 oz.
Both Raw Carrots as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have more Fiber than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 2.3 times more Energy, 2.2 times more Carbohydrate, 3 times more Sugars and 1.5 times more Protein than Raw Carrots.
Both Raw Carrots as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.