Lets compare vitamin content per 100 grams of Boiled Carrots vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Boiled and Drained Carrots have more Vitamin A, 3.3 times more Vitamin B1, 2.9 times more Vitamin B2, 29.3 times more Vitamin B3, 1.6 times more Vitamin B5, 4.1 times more Vitamin B6, 14 times more Vitamin B9, more Vitamin C, 5.7 times more Vitamin E and 6.2 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Boiled and Drained Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Boiled and Drained Carrots have 1.2 times more Iron, 2.5 times more Magnesium, 15 times more Phosphorus, 6.5 times more Potassium, 1.8 times more Selenium and 5 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 2.5 times more Calcium, 3 times more Manganese and 15.6 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Copper and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 1.8 times more Energy, 1.7 times more Carbohydrate, more Sugars and 2.3 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Boiled and Drained Carrots and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Fiber per 100 g.
Both Boiled and Drained Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.