Lets compare vitamin content per 100 grams of Canned Carrots with Liquids and Salt vs Baked Yellow Plantains:
Canned Carrots Solids and Liquids with Salt have 13.6 times more Vitamin A and more Vitamin E than Baked Yellow Plantains.
While Baked Yellow Plantains contain 4.7 times more Vitamin B1, 4.8 times more Vitamin B2, 1.6 times more Vitamin B3, 3.8 times more Vitamin B5, 1.9 times more Vitamin B6, 6.6 times more Vitamin B9, 8.2 times more Vitamin C and 1.3 times more Vitamin K than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Baked Yellow Plantains have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Canned Carrots with Liquids and Salt vs Baked Yellow Plantains:
Canned Carrots Solids and Liquids with Salt have 10.3 times more Calcium, 2.3 times more Copper, 1.9 times more Iron, 2.7 times more Manganese, 120 times more Sodium, 1.4 times more Zinc and 1.7 times more Water than Baked Yellow Plantains.
While Baked Yellow Plantains contain 4.6 times more Magnesium, 1.9 times more Phosphorus and 2.8 times more Potassium than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Baked Yellow Plantains have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Yellow Plantains contain 6.7 times more Energy, 7.7 times more Carbohydrate, 8.7 times more Sugars and 2.6 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Baked Yellow Plantains have similar amounts of Fiber per 100 g.
Both Canned Carrots Solids and Liquids with Salt as well as Baked Yellow Plantains have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.