Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Green Sweet Peppers vs Canned Carrots with Salt:
Boiled Chopped Frozen Green Sweet Peppers have 2.8 times more Vitamin B1, 2 times more Vitamin B3 and 15.3 times more Vitamin C than Drained Canned Carrots with Salt.
While Drained Canned Carrots with Salt contain 37.2 times more Vitamin A and 5.9 times more Vitamin B5 than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Drained Canned Carrots with Salt have similar amounts of Vitamin B2, Vitamin B6 and Vitamin B9 per 14 oz.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Chopped Frozen Green Sweet Peppers vs Canned Carrots with Salt:
Drained Canned Carrots with Salt contain 3.1 times more Calcium, 2.4 times more Copper, 4.6 times more Manganese, 1.8 times more Phosphorus, 2.5 times more Potassium, 60.5 times more Sodium and 5.2 times more Zinc than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Drained Canned Carrots with Salt have similar amounts of Iron, Magnesium and Water per 14 oz.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Drained Canned Carrots with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Chopped Frozen Green Sweet Peppers have 1.5 times more Protein than Drained Canned Carrots with Salt.
While Drained Canned Carrots with Salt contain 1.4 times more Carbohydrate and 1.7 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Drained Canned Carrots with Salt have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.