Lets compare vitamin content per 14 ounces of Cooked Frozen Podded Peas with Salt vs Carrots:
Boiled Frozen Podded Peas, drained with Salt have 2.1 times more Vitamin B2, 3.1 times more Vitamin B5, 1.3 times more Vitamin B6, 1.8 times more Vitamin B9, 3.7 times more Vitamin C and 2.3 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 12.7 times more Vitamin A, 1.7 times more Vitamin B3 and 1.4 times more Vitamin E than Boiled Frozen Podded Peas, drained with Salt.
Both Boiled Frozen Podded Peas, drained with Salt and Raw Carrots have similar amounts of Vitamin B1 per 14 oz.
Both Boiled Frozen Podded Peas, drained 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 Cooked Frozen Podded Peas with Salt vs Carrots:
Boiled Frozen Podded Peas, drained with Salt have 1.8 times more Calcium, 2 times more Copper, 8 times more Iron, 2.3 times more Magnesium, 2 times more Manganese, 1.7 times more Phosphorus, 8 times more Selenium, 3.5 times more Sodium and 2 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.5 times more Potassium than Boiled Frozen Podded Peas, drained with Salt.
Both Boiled Frozen Podded Peas, drained with Salt and Raw Carrots have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Podded Peas, drained with Salt have 1.2 times more Energy, 12.5 times more Omega 3 and 3.8 times more Protein than Raw Carrots.
Both Boiled Frozen Podded Peas, drained with Salt and Raw Carrots have similar amounts of Carbohydrate, Sugars and Fiber per 14 oz.
Both Boiled Frozen Podded Peas, drained with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.