Lets compare vitamin content per 14 ounces of Cooked Frozen Turnip Greens with Salt vs Carrots:
Boiled Frozen Turnip Greens, drained with Salt have 1.3 times more Vitamin B2, 2.1 times more Vitamin B9, 3.7 times more Vitamin C, 4 times more Vitamin E and 39.3 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 1.6 times more Vitamin A, 2.1 times more Vitamin B3, 4 times more Vitamin B5 and 2.1 times more Vitamin B6 than Boiled Frozen Turnip Greens, drained with Salt.
Both Boiled Frozen Turnip Greens, drained with Salt and Raw Carrots have similar amounts of Vitamin B1 per 14 oz.
Both Boiled Frozen Turnip Greens, drained 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 Frozen Turnip Greens with Salt vs Carrots:
Boiled Frozen Turnip Greens, drained with Salt have 4.6 times more Calcium, 3.3 times more Copper, 6.5 times more Iron, 2.2 times more Magnesium, 3.3 times more Manganese, 12 times more Selenium, 3.6 times more Sodium and 1.7 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.4 times more Potassium than Boiled Frozen Turnip Greens, drained with Salt.
Both Boiled Frozen Turnip Greens, drained with Salt and Raw Carrots have similar amounts of Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Turnip Greens, drained with Salt have 59.5 times more Omega 3, 1.2 times more Fiber and 3.6 times more Protein than Raw Carrots.
While Raw Carrots contain 1.4 times more Energy, 1.9 times more Carbohydrate and 6.3 times more Sugars than Boiled Frozen Turnip Greens, drained with Salt.
Both Boiled Frozen Turnip Greens, drained with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.