Lets compare vitamin content per 14 ounces of Boiled Frozen Butternut Winter Squash with Salt vs Carrots:
Raw Carrots contain 5 times more Vitamin A, 1.3 times more Vitamin B1, 1.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.8 times more Vitamin B5, 2 times more Vitamin B6 and 1.7 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Carrots have similar amounts of Vitamin B9 per 14 oz.
Both Boiled Frozen Butternut Winter Squash 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 Frozen Butternut Winter Squash with Salt vs Carrots:
Boiled Frozen Butternut Winter Squash with Salt has 1.9 times more Iron, 1.2 times more Manganese and 3.4 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.7 times more Calcium, 1.3 times more Copper, 1.3 times more Magnesium, 2.5 times more Phosphorus, 2.4 times more Potassium and 2 times more Zinc than Boiled Frozen Butternut Winter Squash with Salt.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Carrots have similar amounts of Water per 14 oz.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Butternut Winter Squash with Salt has 9 times more Omega 3 and 1.3 times more Protein than Raw Carrots.
Both Boiled Frozen Butternut Winter Squash with Salt and Raw Carrots have similar amounts of Energy and Carbohydrate per 14 oz.
Both Boiled Frozen Butternut Winter Squash with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.