Lets compare vitamin content per 100 grams of Boiled Carrots vs Plums, dried (prunes), stewed, without added sugar:
Boiled and Drained Carrots have 50.1 times more Vitamin A, 2.8 times more Vitamin B1, 2.2 times more Vitamin B5, more Vitamin B9, 1.2 times more Vitamin C and 5.4 times more Vitamin E than Plums, dried (prunes), stewed, without added sugar.
While Plums, dried (prunes), stewed, without added sugar contain 2.3 times more Vitamin B2, 1.4 times more Vitamin B6 and 1.9 times more Vitamin K than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Plums, dried (prunes), stewed, without added sugar have similar amounts of Vitamin B3 per 100 g.
Both Boiled and Drained Carrots as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Plums, dried (prunes), stewed, without added sugar:
Boiled and Drained Carrots have 1.6 times more Calcium, 7 times more Selenium, 58 times more Sodium and 1.3 times more Water than Plums, dried (prunes), stewed, without added sugar.
While Plums, dried (prunes), stewed, without added sugar contain 7.2 times more Copper, 1.8 times more Magnesium and 1.4 times more Potassium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Plums, dried (prunes), stewed, without added sugar have similar amounts of Iron, Manganese, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Plums, dried (prunes), stewed, without added sugar contain 3.1 times more Energy, 3.4 times more Carbohydrate, 7.2 times more Sugars and 1.3 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Plums, dried (prunes), stewed, without added sugar have similar amounts of Fiber per 100 g.
Both Boiled and Drained Carrots as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.