Lets compare vitamin content per 100 grams of Cooked Chinese Broccoli vs Canned Carrots with Liquids and Salt:
Cooked Chinese Broccoli has 5 times more Vitamin B1, 5.4 times more Vitamin B2, 12.4 times more Vitamin B9, 14.1 times more Vitamin C and 8.7 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 7.5 times more Vitamin A, 1.6 times more Vitamin B6 and 1.5 times more Vitamin E than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B3 and Vitamin B5 per 100 g.
Both Cooked Chinese Broccoli as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Chinese Broccoli vs Canned Carrots with Liquids and Salt:
Cooked Chinese Broccoli has 3.2 times more Calcium, 2 times more Magnesium, 2.1 times more Phosphorus, 1.5 times more Potassium, 3.3 times more Selenium and 1.3 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.7 times more Copper, 1.7 times more Manganese and 34.3 times more Sodium than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Canned Carrots Solids and Liquids with Salt have similar amounts of Iron and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Chinese Broccoli has 32.3 times more Omega 3, 1.4 times more Fiber and 2 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.4 times more Carbohydrate and 2.9 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.