Lets compare vitamin content per 14 ounces of Boiled Mung Beans with Salt vs Carrots:
Boiled Mung Beans with Salt have 2.5 times more Vitamin B1, 1.5 times more Vitamin B5 and 8.4 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 835 times more Vitamin A, 1.7 times more Vitamin B3, 2.1 times more Vitamin B6, 5.9 times more Vitamin C, 4.4 times more Vitamin E and 4.9 times more Vitamin K than Boiled Mung Beans with Salt.
Both Boiled Mung Beans with Salt and Raw Carrots have similar amounts of Vitamin B2 per 14 oz.
Both Boiled Mung Beans 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 Mung Beans with Salt vs Carrots:
Boiled Mung Beans with Salt have 3.5 times more Copper, 4.7 times more Iron, 4 times more Magnesium, 2.1 times more Manganese, 2.8 times more Phosphorus, 25 times more Selenium, 3.4 times more Sodium and 3.5 times more Zinc than Raw Carrots.
Both Boiled Mung Beans with Salt and Raw Carrots have similar amounts of Calcium, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Mung Beans with Salt have 2.6 times more Energy, 2 times more Carbohydrate, 2.7 times more Fiber and 7.5 times more Protein than Raw Carrots.
While Raw Carrots contain 2.4 times more Sugars than Boiled Mung Beans with Salt.
Both Boiled Mung Beans with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.