Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Red Sweet Peppers vs Carrots:
Boiled Chopped Frozen Red Sweet Peppers have 7 times more Vitamin C and 1.6 times more Vitamin E than Raw Carrots.
While Raw Carrots contain 8.7 times more Vitamin A, 1.3 times more Vitamin B1, 1.9 times more Vitamin B2, 11.9 times more Vitamin B5, 1.3 times more Vitamin B6, 1.9 times more Vitamin B9 and 3.9 times more Vitamin K than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Carrots have similar amounts of Vitamin B3 per 14 oz.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Chopped Frozen Red Sweet Peppers vs Carrots:
Boiled Chopped Frozen Red Sweet Peppers have 1.7 times more Iron than Raw Carrots.
While Raw Carrots contain 4.1 times more Calcium, 1.7 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 4.4 times more Potassium, 17.3 times more Sodium and 4.8 times more Zinc than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Carrots have similar amounts of Copper and Water per 14 oz.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots contain 2.6 times more Energy, 2.9 times more Carbohydrate, 1.7 times more Sugars and 3.5 times more Fiber than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Raw Carrots have similar amounts of Protein per 14 oz.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.