Lets compare vitamin content per 7 ounces of Boiled Carrots vs Reduced Calorie Italian Salad Dressing:
Boiled and Drained Carrots have more Vitamin A, 6.6 times more Vitamin B1, 4.4 times more Vitamin B2, 32.3 times more Vitamin B3, more Vitamin B5, 5.1 times more Vitamin B6, 4.7 times more Vitamin B9, 9 times more Vitamin C and 1.7 times more Vitamin E than Reduced Calorie Italian Salad Dressing.
While Reduced Calorie Italian Salad Dressing contains more Vitamin B12 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Reduced Calorie Italian Salad Dressing have similar amounts of Vitamin K per 7 oz.
Both Boiled and Drained Carrots as well as Reduced Calorie Italian Salad Dressing have insufficient amounts of Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Carrots vs Reduced Calorie Italian Salad Dressing:
Boiled and Drained Carrots have 5 times more Calcium, 3.4 times more Copper, 2.6 times more Iron, 5 times more Magnesium, 7.8 times more Manganese, 4.3 times more Phosphorus, 7.1 times more Potassium, 5 times more Zinc and 1.3 times more Water than Reduced Calorie Italian Salad Dressing.
While Reduced Calorie Italian Salad Dressing contains 2.3 times more Selenium and 18.5 times more Sodium than Boiled and Drained Carrots.
Comparison of macro-nutrients per 7 ounces:
Boiled and Drained Carrots have 1.2 times more Carbohydrate, 1.8 times more Sugars, 15 times more Fiber and 2.5 times more Protein than Reduced Calorie Italian Salad Dressing.
While Reduced Calorie Italian Salad Dressing contains 5.7 times more Energy, 111.1 times more Fat, 96 times more Saturated Fat, 1360 times more Omega 3 and 117.2 times more Omega 6 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Reduced Calorie Italian Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.