Lets compare vitamin content per 1 pound of Carrots vs Cooked Chopped Frozen Red Sweet Peppers:
Raw Carrots have 8.7 times more Vitamin A, 1.3 times more Vitamin B1, 1.9 times more Vitamin B2, 11.9 times more Vitamin B5, 1.3 times more Vitamin B6, 1.9 times more Vitamin B9 and 3.9 times more Vitamin K than Boiled Chopped Frozen Red Sweet Peppers.
While Boiled Chopped Frozen Red Sweet Peppers contain 7 times more Vitamin C and 1.6 times more Vitamin E than Raw Carrots.
Both Raw Carrots and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Vitamin B3 per 1 lb.
Both Raw Carrots as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Carrots vs Cooked Chopped Frozen Red Sweet Peppers:
Raw Carrots have 4.1 times more Calcium, 1.7 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 4.4 times more Potassium, 17.3 times more Sodium and 4.8 times more Zinc than Boiled Chopped Frozen Red Sweet Peppers.
While Boiled Chopped Frozen Red Sweet Peppers contain 1.7 times more Iron than Raw Carrots.
Both Raw Carrots and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Copper and Water per 1 lb.
Both Raw Carrots as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Carrots have 2.6 times more Energy, 2.9 times more Carbohydrate, 1.7 times more Sugars and 3.5 times more Fiber than Boiled Chopped Frozen Red Sweet Peppers.
Both Raw Carrots and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Protein per 1 lb.
Both Raw Carrots as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.