Lets compare vitamin content per 100 grams of Boiled Carrots vs Reduced Fat French Salad Dressing:
Boiled and Drained Carrots have 31.6 times more Vitamin A, 2.8 times more Vitamin B1, 1.4 times more Vitamin B3, more Vitamin B5, 2.8 times more Vitamin B6 and 7 times more Vitamin B9 than Reduced Fat French Salad Dressing.
While Reduced Fat French Salad Dressing contains 1.3 times more Vitamin C and 1.3 times more Vitamin K than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Reduced Fat French Salad Dressing have similar amounts of Vitamin B2 and Vitamin E per 100 g.
Both Boiled and Drained Carrots as well as Reduced Fat French Salad Dressing have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Reduced Fat French Salad Dressing:
Boiled and Drained Carrots have 2.7 times more Calcium, 2.6 times more Fluoride, 1.3 times more Magnesium, 1.4 times more Manganese, 1.9 times more Phosphorus, 2.2 times more Potassium and 1.7 times more Water than Reduced Fat French Salad Dressing.
While Reduced Fat French Salad Dressing contains 9.4 times more Copper, 2.1 times more Iron, 2.3 times more Selenium and 14.4 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Reduced Fat French Salad Dressing have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 2 times more Fiber and 1.3 times more Protein than Reduced Fat French Salad Dressing.
While Reduced Fat French Salad Dressing contains 6.3 times more Energy, 64 times more Fat, 28.1 times more Saturated Fat, 896 times more Omega 3, 34 times more Omega 6, 3.8 times more Carbohydrate and 4.9 times more Sugars than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Reduced Fat French Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.