Lets compare vitamin content per 1 pound of Carrots vs Cooked Frozen Green Peas with Salt:
Raw Carrots have 8 times more Vitamin A, 1.9 times more Vitamin B5, 1.2 times more Vitamin B6 and 22 times more Vitamin E than Boiled Frozen Green Peas, drained with Salt.
While Boiled Frozen Green Peas, drained with Salt contain 4.3 times more Vitamin B1, 1.7 times more Vitamin B2, 1.5 times more Vitamin B3, 3.1 times more Vitamin B9, 1.7 times more Vitamin C and 1.8 times more Vitamin K than Raw Carrots.
Both Raw Carrots as well as Boiled Frozen Green Peas, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Carrots vs Cooked Frozen Green Peas with Salt:
Raw Carrots have 1.4 times more Calcium and 2.9 times more Potassium than Boiled Frozen Green Peas, drained with Salt.
While Boiled Frozen Green Peas, drained with Salt contain 2.3 times more Copper, 5.1 times more Iron, 1.8 times more Magnesium, 2 times more Manganese, 2.2 times more Phosphorus, 10 times more Selenium, 4.7 times more Sodium and 2.8 times more Zinc than Raw Carrots.
Both Raw Carrots and Boiled Frozen Green Peas, drained with Salt have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled Frozen Green Peas, drained with Salt contain 1.9 times more Energy, 12 times more Omega 3, 1.5 times more Carbohydrate, 1.6 times more Fiber and 5.5 times more Protein than Raw Carrots.
Both Raw Carrots and Boiled Frozen Green Peas, drained with Salt have similar amounts of Sugars per 1 lb.
Both Raw Carrots as well as Boiled Frozen Green Peas, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 1 lb.