Lets compare vitamin content per 14 ounces of Cooked Frozen Turnips vs Carrots:
Raw Carrots contain more Vitamin A, 1.9 times more Vitamin B1, 2.1 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin B5, 2.1 times more Vitamin B6, 2.4 times more Vitamin B9, 1.5 times more Vitamin C, 33 times more Vitamin E and 132 times more Vitamin K than Boiled and Drained Frozen Turnips.
Both Boiled and Drained Frozen Turnips 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 Turnips vs Carrots:
Boiled and Drained Frozen Turnips have 1.4 times more Copper, 3.3 times more Iron and 6 times more Selenium than Raw Carrots.
While Raw Carrots contain 1.4 times more Manganese, 1.3 times more Phosphorus, 1.8 times more Potassium and 1.9 times more Sodium than Boiled and Drained Frozen Turnips.
Both Boiled and Drained Frozen Turnips and Raw Carrots have similar amounts of Calcium, Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Frozen Turnips have 47 times more Omega 3 and 1.6 times more Protein than Raw Carrots.
While Raw Carrots contain 1.8 times more Energy, 2.2 times more Carbohydrate, 2 times more Sugars and 1.4 times more Fiber than Boiled and Drained Frozen Turnips.
Both Boiled and Drained Frozen Turnips as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.