Lets compare vitamin content per 1 pound of Boiled Carrots vs Red Wine:
Boiled and Drained Carrots have more Vitamin A, 13.2 times more Vitamin B1, 1.4 times more Vitamin B2, 2.9 times more Vitamin B3, 7.7 times more Vitamin B5, 2.7 times more Vitamin B6, 14 times more Vitamin B9, more Vitamin C, more Vitamin E and 34.3 times more Vitamin K than Red Table Wine.
Both Boiled and Drained Carrots as well as Red Table Wine have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Boiled Carrots vs Red Wine:
Boiled and Drained Carrots have 3.8 times more Calcium, 1.5 times more Copper, 1.3 times more Phosphorus, 1.9 times more Potassium, 3.5 times more Selenium, 14.5 times more Sodium and 1.4 times more Zinc than Red Table Wine.
While Red Table Wine contains 2.2 times more Fluoride and 1.4 times more Iron than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Red Table Wine have similar amounts of Magnesium, Manganese and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled and Drained Carrots have 3.1 times more Carbohydrate, 5.6 times more Sugars, more Fiber and 10.9 times more Protein than Red Table Wine.
While Red Table Wine contains 2.4 times more Energy than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Red Table Wine have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.