Lets compare vitamin content per 14 ounces of Pear nectar, canned, with added ascorbic acid vs Carrots:
Pear nectar, canned, with added ascorbic acid has 4.6 times more Vitamin C than Raw Carrots.
While Raw Carrots contain more Vitamin A, 33 times more Vitamin B1, 4.5 times more Vitamin B2, 7.7 times more Vitamin B3, 12.4 times more Vitamin B5, 9.9 times more Vitamin B6 and 19 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pear nectar, canned, with added ascorbic acid vs Carrots:
Pear nectar, canned, with added ascorbic acid has 1.5 times more Copper than Raw Carrots.
While Raw Carrots contain 6.6 times more Calcium, 4 times more Magnesium, 4.8 times more Manganese, 11.7 times more Phosphorus, 24.6 times more Potassium, 17.3 times more Sodium and 3.4 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Raw Carrots have similar amounts of Iron and Water per 14 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Carrots have insufficient amounts of Fluoride and Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pear nectar, canned, with added ascorbic acid has 1.5 times more Energy, 1.6 times more Carbohydrate and 3.2 times more Sugars than Raw Carrots.
While Raw Carrots contain 4.7 times more Fiber and 8.5 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.