Lets compare vitamin content per 14 ounces of Boiled Green Sweet Peppers with Salt vs Carrots:
Boiled and Drained Green Sweet Peppers with Salt have 1.7 times more Vitamin B6 and 12.6 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 36.3 times more Vitamin A, 1.9 times more Vitamin B2, 2.1 times more Vitamin B3, 3.5 times more Vitamin B5, 1.3 times more Vitamin E and 1.3 times more Vitamin K than Boiled and Drained Green Sweet Peppers with Salt.
Both Boiled and Drained Green Sweet Peppers with Salt and Raw Carrots have similar amounts of Vitamin B1 and Vitamin B9 per 14 oz.
Both Boiled and Drained Green Sweet Peppers 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 Green Sweet Peppers with Salt vs Carrots:
Boiled and Drained Green Sweet Peppers with Salt have 1.4 times more Copper, 1.5 times more Iron and 3.4 times more Sodium than Raw Carrots.
While Raw Carrots contain 3.7 times more Calcium, 1.9 times more Phosphorus, 1.9 times more Potassium and 2 times more Zinc than Boiled and Drained Green Sweet Peppers with Salt.
Both Boiled and Drained Green Sweet Peppers with Salt and Raw Carrots have similar amounts of Magnesium, Manganese and Water per 14 oz.
Both Boiled and Drained Green Sweet Peppers with Salt as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Green Sweet Peppers with Salt have 2.7 times more Fructose than Raw Carrots.
While Raw Carrots contain 1.6 times more Energy, 1.6 times more Carbohydrate, 1.5 times more Sugars and 2.3 times more Fiber than Boiled and Drained Green Sweet Peppers with Salt.
Both Boiled and Drained Green Sweet Peppers with Salt and Raw Carrots have similar amounts of Protein per 14 oz.
Both Boiled and Drained Green Sweet Peppers with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.