Lets compare vitamin content per 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Boiled Carrots:
Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have 16.6 times more Vitamin E and 8.9 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Boiled Carrots:
Boiled and Drained Carrots contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Selenium, more Sodium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Comparison of macro-nutrients per 14 ounces:
Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have 25.3 times more Energy, 555.6 times more Fat, 253.8 times more Saturated Fat, 6397 times more Omega 3 and 205.9 times more Omega 6 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Carbohydrate, more Sugars, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.