Lets compare vitamin content per 1 pound of Cooked Chopped Frozen Green Sweet Peppers vs Boiled Carrots:
Boiled Chopped Frozen Green Sweet Peppers have 1.7 times more Vitamin B3 and 11.4 times more Vitamin C than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 56.8 times more Vitamin A, 1.3 times more Vitamin B1, 1.4 times more Vitamin B2, 10.1 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.4 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Chopped Frozen Green Sweet Peppers vs Boiled Carrots:
Boiled Chopped Frozen Green Sweet Peppers have 2.6 times more Copper and 1.5 times more Iron than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 3.8 times more Calcium, 1.4 times more Magnesium, 1.6 times more Manganese, 2.3 times more Phosphorus, 3.3 times more Potassium, 3.5 times more Selenium, 14.5 times more Sodium and 4 times more Zinc than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Boiled and Drained Carrots have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled Chopped Frozen Green Sweet Peppers have 1.3 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.9 times more Energy, 2.1 times more Carbohydrate and 3.3 times more Fiber than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.