Lets compare vitamin content per 14 ounces of Boiled Lambsquarters with Salt vs Carrots:
Boiled and Drained Lambsquarters with Salt have 1.5 times more Vitamin B1, 4.5 times more Vitamin B2, 1.3 times more Vitamin B6, 6.3 times more Vitamin C and 37.4 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 2.1 times more Vitamin A, 4.4 times more Vitamin B5 and 1.4 times more Vitamin B9 than Boiled and Drained Lambsquarters with Salt.
Both Boiled and Drained Lambsquarters with Salt and Raw Carrots have similar amounts of Vitamin B3 per 14 oz.
Both Boiled and Drained Lambsquarters with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Lambsquarters with Salt vs Carrots:
Boiled and Drained Lambsquarters with Salt have 7.8 times more Calcium, 4.4 times more Copper, 2.3 times more Iron, 1.9 times more Magnesium, 3.7 times more Manganese, 1.3 times more Phosphorus, 9 times more Selenium, 3.8 times more Sodium and 1.3 times more Zinc than Raw Carrots.
Both Boiled and Drained Lambsquarters with Salt and Raw Carrots have similar amounts of Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Lambsquarters with Salt have 16 times more Omega 3, 2.7 times more Omega 6 and 3.4 times more Protein than Raw Carrots.
While Raw Carrots contain 1.3 times more Energy, 1.9 times more Carbohydrate, 7.6 times more Sugars and 1.3 times more Fiber than Boiled and Drained Lambsquarters with Salt.
Both Boiled and Drained Lambsquarters with Salt as well as Raw Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.