Lets compare vitamin content per 5 ounces of Boiled Adzuki Beans vs Carrots:
Boiled Adzuki Beans have 1.7 times more Vitamin B1, 1.6 times more Vitamin B5 and 6.4 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.4 times more Vitamin B3, 1.4 times more Vitamin B6 and more Vitamin C than Boiled Adzuki Beans.
Both Boiled Adzuki Beans and Raw Carrots have similar amounts of Vitamin B2 per 5 oz.
Both Boiled Adzuki Beans as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Adzuki Beans vs Carrots:
Boiled Adzuki Beans have 6.6 times more Copper, 6.7 times more Iron, 4.3 times more Magnesium, 4 times more Manganese, 4.8 times more Phosphorus, 1.7 times more Potassium, 12 times more Selenium and 7.4 times more Zinc than Raw Carrots.
While Raw Carrots contain 8.6 times more Sodium and 1.3 times more Water than Boiled Adzuki Beans.
Both Boiled Adzuki Beans and Raw Carrots have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Adzuki Beans have 3.1 times more Energy, 2.6 times more Carbohydrate, 2.6 times more Fiber and 8.1 times more Protein than Raw Carrots.
Both Boiled Adzuki Beans as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.