Lets compare vitamin content per 14 ounces of Carrots vs Taco shells, baked, without added salt:
Raw Carrots have more Vitamin A and more Vitamin C than Taco shells, baked, without added salt.
While Taco shells, baked, without added salt contain 3.5 times more Vitamin B1, 1.4 times more Vitamin B3, 1.7 times more Vitamin B5, 2.1 times more Vitamin B6 and 5.5 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Taco shells, baked, without added salt have similar amounts of Vitamin B2 per 14 oz.
Both Raw Carrots as well as Taco shells, baked, without added salt have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Taco shells, baked, without added salt:
Raw Carrots have 1.8 times more Potassium, 4.6 times more Sodium and 14.7 times more Water than Taco shells, baked, without added salt.
While Taco shells, baked, without added salt contain 4.8 times more Calcium, 2.7 times more Copper, 8.3 times more Iron, 8.8 times more Magnesium, 3 times more Manganese, 7.1 times more Phosphorus and 5.8 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 14 ounces:
Taco shells, baked, without added salt contain 11.4 times more Energy, 94.2 times more Fat, 101.4 times more Saturated Fat, 267 times more Omega 3, 79.4 times more Omega 6, 6.5 times more Carbohydrate, 2.7 times more Fiber and 7.7 times more Protein than Raw Carrots.
Both Raw Carrots as well as Taco shells, baked, without added salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.