Lets compare vitamin content per 14 ounces of Cooked Frozen Turnips vs Canned Carrots with Liquids and Salt:
Boiled and Drained Frozen Turnips have 1.8 times more Vitamin B1, 1.3 times more Vitamin B3 and 2 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain more Vitamin A, 1.7 times more Vitamin B6, 36.5 times more Vitamin E and 98 times more Vitamin K than Boiled and Drained Frozen Turnips.
Both Boiled and Drained Frozen Turnips and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B2, Vitamin B5 and Vitamin B9 per 14 oz.
Both Boiled and Drained Frozen Turnips as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Frozen Turnips vs Canned Carrots with Liquids and Salt:
Boiled and Drained Frozen Turnips have 1.9 times more Iron, 1.6 times more Magnesium, 1.3 times more Phosphorus and 1.5 times more Selenium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.6 times more Copper, 4.5 times more Manganese, 6.7 times more Sodium and 1.5 times more Zinc than Boiled and Drained Frozen Turnips.
Both Boiled and Drained Frozen Turnips and Canned Carrots Solids and Liquids with Salt have similar amounts of Calcium, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Frozen Turnips have 11.8 times more Omega 3 and 2.6 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Boiled and Drained Frozen Turnips and Canned Carrots Solids and Liquids with Salt have similar amounts of Carbohydrate, Sugars and Fiber per 14 oz.
Both Boiled and Drained Frozen Turnips as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.