Lets compare vitamin content per 14 ounces of Cooked Taro with Salt vs Carrots:
Cooked Taro with Salt has 1.6 times more Vitamin B1, 1.2 times more Vitamin B5, 2.4 times more Vitamin B6 and 4.4 times more Vitamin E than Raw Carrots.
While Raw Carrots contain 208.8 times more Vitamin A, 2.1 times more Vitamin B2, 1.9 times more Vitamin B3 and 11 times more Vitamin K than Cooked Taro with Salt.
Both Cooked Taro with Salt and Raw Carrots have similar amounts of Vitamin B9 and Vitamin C per 14 oz.
Both Cooked Taro 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 Cooked Taro with Salt vs Carrots:
Cooked Taro with Salt has 4.5 times more Copper, 2.4 times more Iron, 2.5 times more Magnesium, 3.1 times more Manganese, 2.2 times more Phosphorus, 1.5 times more Potassium, 9 times more Selenium and 3.6 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.8 times more Calcium and 1.4 times more Water than Cooked Taro with Salt.
Both Cooked Taro with Salt and Raw Carrots have similar amounts of Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Taro with Salt has 3.5 times more Energy, 3.6 times more Carbohydrate and 1.8 times more Fiber than Raw Carrots.
While Raw Carrots contain 9.7 times more Sugars and 1.8 times more Protein than Cooked Taro with Salt.
Both Cooked Taro with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.