Lets compare vitamin content per 5 ounces of Carrots vs Boiled Adzuki Beans:
Raw Carrots have more Vitamin A, 1.4 times more Vitamin B3, 1.4 times more Vitamin B6 and more Vitamin C than Boiled Adzuki Beans.
While Boiled Adzuki Beans contain 1.7 times more Vitamin B1, 1.6 times more Vitamin B5 and 6.4 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Boiled Adzuki Beans have similar amounts of Vitamin B2 per 5 oz.
Both Raw Carrots as well as Boiled Adzuki Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Boiled Adzuki Beans:
Raw Carrots have 8.6 times more Sodium and 1.3 times more Water than Boiled Adzuki Beans.
While Boiled Adzuki Beans contain 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.
Both Raw Carrots and Boiled Adzuki Beans have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Adzuki Beans contain 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 Raw Carrots as well as Boiled Adzuki Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.