Lets compare vitamin content per 14 ounces of Boiled Soybeans with Salt vs Carrots:
Boiled Soybeans with Salt have 2.3 times more Vitamin B1, 4.9 times more Vitamin B2, 1.7 times more Vitamin B6, 2.8 times more Vitamin B9 and 1.5 times more Vitamin K than Raw Carrots.
While Raw Carrots contain more Vitamin A, 2.5 times more Vitamin B3, 1.5 times more Vitamin B5, 3.5 times more Vitamin C and 1.9 times more Vitamin E than Boiled Soybeans with Salt.
Both Boiled Soybeans 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 Soybeans with Salt vs Carrots:
Boiled Soybeans with Salt have 3.1 times more Calcium, 9 times more Copper, 17.1 times more Iron, 7.2 times more Magnesium, 5.8 times more Manganese, 7 times more Phosphorus, 1.6 times more Potassium, 73 times more Selenium, 3.4 times more Sodium and 4.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.4 times more Water than Boiled Soybeans with Salt.
Comparison of macro-nutrients per 14 ounces:
Boiled Soybeans with Salt have 4.2 times more Energy, 37.4 times more Fat, 40.5 times more Saturated Fat, 299 times more Omega 3, 44.7 times more Omega 6, 2.1 times more Fiber and 19.6 times more Protein than Raw Carrots.
While Raw Carrots contain 2 times more Sugars than Boiled Soybeans with Salt.
Both Boiled Soybeans with Salt and Raw Carrots have similar amounts of Carbohydrate per 14 oz.
Both Boiled Soybeans with Salt as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.