Lets compare vitamin content per 14 ounces of Canned Hot Pickled Peppers vs Carrots:
Canned Hot Pickled Peppers have 2.1 times more Vitamin C, 1.4 times more Vitamin E and 1.7 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 19.4 times more Vitamin A, 1.8 times more Vitamin B1, 2.5 times more Vitamin B2, 2.9 times more Vitamin B3, 1.4 times more Vitamin B5, 1.3 times more Vitamin B6 and 1.5 times more Vitamin B9 than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Hot Pickled Peppers vs Carrots:
Canned Hot Pickled Peppers have 1.8 times more Calcium and 20.7 times more Sodium than Raw Carrots.
While Raw Carrots contain 2 times more Magnesium, 2.8 times more Manganese, 2.7 times more Phosphorus, 2.8 times more Potassium and 2.7 times more Zinc than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Carrots have similar amounts of Copper, Iron and Water per 14 oz.
Both Canned Hot Pickled Peppers as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Hot Pickled Peppers have 15 times more Omega 3 and 1.7 times more Fructose than Raw Carrots.
While Raw Carrots contain 1.9 times more Energy, 2.1 times more Carbohydrate and 3 times more Sugars than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Carrots have similar amounts of Fiber and Protein per 14 oz.
Both Canned Hot Pickled Peppers as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.