Lets compare vitamin content per 1 pound of Cooking Wine vs Carrots:
Raw Carrots contain more Vitamin A, more Vitamin B1, 5.8 times more Vitamin B2, 9.8 times more Vitamin B3, 6.9 times more Vitamin B6, 19 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooking Wine.
Both Cooking Wine as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooking Wine vs Carrots:
Cooking Wine has 1.3 times more Iron and 9.1 times more Sodium than Raw Carrots.
While Raw Carrots contain 3.7 times more Calcium, 4.1 times more Copper, 2.3 times more Phosphorus, 3.6 times more Potassium and 3 times more Zinc than Cooking Wine.
Both Cooking Wine and Raw Carrots have similar amounts of Magnesium and Water per 1 lb.
Both Cooking Wine as well as Raw Carrots have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooking Wine has 1.2 times more Energy than Raw Carrots.
While Raw Carrots contain 1.5 times more Carbohydrate, 3.1 times more Sugars, more Fiber and 1.9 times more Protein than Cooking Wine.
Both Cooking Wine as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.