Lets compare vitamin content per 14 ounces of Carrots vs Tart, breakfast, low fat:
Raw Carrots have 2.9 times more Vitamin A, 1.6 times more Vitamin C, 1.2 times more Vitamin E and 33 times more Vitamin K than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 4.3 times more Vitamin B1, 9.5 times more Vitamin B2, 3.9 times more Vitamin B3, 2.8 times more Vitamin B6 and 5.3 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots as well as Tart, breakfast, low fat have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Tart, breakfast, low fat:
Raw Carrots have 4.8 times more Potassium and 7.3 times more Water than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 1.3 times more Calcium, 1.6 times more Copper, 11.4 times more Iron, 3.7 times more Magnesium, 2.7 times more Phosphorus, 129 times more Selenium and 5.2 times more Sodium than Raw Carrots.
Both Raw Carrots and Tart, breakfast, low fat have similar amounts of Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 1.9 times more Fiber than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 9.1 times more Energy, 25 times more Fat, 43.5 times more Saturated Fat, 11.5 times more Omega 3, 8.6 times more Omega 6, 8 times more Carbohydrate and 4.3 times more Protein than Raw Carrots.
Both Raw Carrots and Tart, breakfast, low fat have similar amounts of Sugars per 14 oz.
Both Raw Carrots as well as Tart, breakfast, low fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.