Lets compare vitamin content per 100 grams of Boiled Carrots vs Leavening agents, baking powder, low-sodium:
Boiled and Drained Carrots have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Boiled and Drained Carrots as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Leavening agents, baking powder, low-sodium:
Boiled and Drained Carrots have 3.5 times more Selenium and 14.5 times more Water than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 144.4 times more Calcium, 24 times more Iron, 2.9 times more Magnesium, 2.7 times more Manganese, 229 times more Phosphorus, 43 times more Potassium, 1.6 times more Sodium and 3.6 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Leavening agents, baking powder, low-sodium have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have more Sugars, 1.4 times more Fiber and 7.6 times more Protein than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 2.8 times more Energy, 29 times more Omega 3 and 5.7 times more Carbohydrate than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.