Lets compare vitamin content per 14 ounces of Carrots vs Soymilk, original and vanilla, with added calcium, vitamins A and D:
Raw Carrots have 15.2 times more Vitamin A, 2.3 times more Vitamin B1, 2.3 times more Vitamin B3, 2.6 times more Vitamin B5, 4.5 times more Vitamin B6, 2.1 times more Vitamin B9, more Vitamin C, 6 times more Vitamin E and 4.4 times more Vitamin K than Soymilk, original and vanilla, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, with added calcium, vitamins A and D contain 3.2 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Raw Carrots.
Comparing minerals per 14 ounces for Carrots vs Soymilk, original and vanilla, with added calcium, vitamins A and D:
Raw Carrots have 2.3 times more Manganese, 2.6 times more Potassium and 1.5 times more Sodium than Soymilk, original and vanilla, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, with added calcium, vitamins A and D contain 3.7 times more Calcium, 3.7 times more Copper, 1.4 times more Iron and 23 times more Selenium than Raw Carrots.
Both Raw Carrots and Soymilk, original and vanilla, with added calcium, vitamins A and D have similar amounts of Magnesium, Phosphorus, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 1.9 times more Carbohydrate, 1.3 times more Sugars and 14 times more Fiber than Soymilk, original and vanilla, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, with added calcium, vitamins A and D contain 6.1 times more Fat, 37.5 times more Omega 3, 5.8 times more Omega 6 and 2.8 times more Protein than Raw Carrots.
Both Raw Carrots and Soymilk, original and vanilla, with added calcium, vitamins A and D have similar amounts of Energy per 14 oz.
Both Raw Carrots as well as Soymilk, original and vanilla, with added calcium, vitamins A and D have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.