Lets compare vitamin content per 14 ounces of Carrots vs Cooked Frozen Turnips with Salt:
Raw Carrots have more Vitamin A, 1.9 times more Vitamin B1, 2.1 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin B5, 2.1 times more Vitamin B6, 2.4 times more Vitamin B9, 1.5 times more Vitamin C, 33 times more Vitamin E and 132 times more Vitamin K than Boiled Frozen Turnips, drained with Salt.
Both Raw Carrots as well as Boiled Frozen Turnips, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Cooked Frozen Turnips with Salt:
Raw Carrots have 1.4 times more Manganese, 1.3 times more Phosphorus and 1.8 times more Potassium than Boiled Frozen Turnips, drained with Salt.
While Boiled Frozen Turnips, drained with Salt contain 1.4 times more Copper, 3.3 times more Iron, 6 times more Selenium and 3.9 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled Frozen Turnips, drained with Salt have similar amounts of Calcium, Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 2 times more Energy, 2.6 times more Carbohydrate, 2.7 times more Sugars and 1.4 times more Fiber than Boiled Frozen Turnips, drained with Salt.
While Boiled Frozen Turnips, drained with Salt contain 47 times more Omega 3 and 1.6 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled Frozen Turnips, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.