Lets compare vitamin content per 14 ounces of Dandelion Greens vs Canned Carrots with Liquids and Salt:
Raw Dandelion Greens have 10 times more Vitamin B1, 9.6 times more Vitamin B2, 1.9 times more Vitamin B3, 2.2 times more Vitamin B6, 3.4 times more Vitamin B9, 17.5 times more Vitamin C, 4.7 times more Vitamin E and 79.4 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.7 times more Vitamin B5 than Raw Dandelion Greens.
Both Raw Dandelion Greens and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin A per 14 oz.
Both Raw Dandelion Greens as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Dandelion Greens vs Canned Carrots with Liquids and Salt:
Raw Dandelion Greens have 6 times more Calcium, 1.7 times more Copper, 6 times more Iron, 4 times more Magnesium, 3.3 times more Phosphorus, 2.3 times more Potassium and 1.4 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.3 times more Manganese and 3.2 times more Sodium than Raw Dandelion Greens.
Both Raw Dandelion Greens and Canned Carrots Solids and Liquids with Salt have similar amounts of Water per 14 oz.
Both Raw Dandelion Greens as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Dandelion Greens have 2 times more Energy, 5.5 times more Omega 3, 4.7 times more Omega 6, 1.7 times more Carbohydrate, 1.9 times more Fiber and 4.7 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 3.5 times more Sugars than Raw Dandelion Greens.
Both Raw Dandelion Greens as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.