Lets compare vitamin content per 100 grams of Cooked Frozen Carrots vs Tomatoes in Juice with Salt:
Boiled and Drained Frozen Carrots have 42.3 times more Vitamin A, 1.5 times more Vitamin B5, 1.4 times more Vitamin B9, 1.7 times more Vitamin E and 5.2 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 19.2 times more Vitamin B1, 1.5 times more Vitamin B2, 1.7 times more Vitamin B3, 1.3 times more Vitamin B6 and 5.5 times more Vitamin C than Boiled and Drained Frozen Carrots.
Both Boiled and Drained Frozen Carrots as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Frozen Carrots vs Tomatoes in Juice with Salt:
Boiled and Drained Frozen Carrots have 1.6 times more Copper, 2.5 times more Manganese, 1.8 times more Phosphorus and 2.9 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.9 times more Sodium than Boiled and Drained Frozen Carrots.
Both Boiled and Drained Frozen Carrots and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Calcium, Iron, Magnesium, Potassium, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Frozen Carrots have 2.3 times more Energy, 11 times more Omega 3, 3 times more Omega 6, 2.2 times more Carbohydrate, 1.6 times more Sugars and 1.7 times more Fiber than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4.7 times more Fructose and 1.4 times more Protein than Boiled and Drained Frozen Carrots.
Both Boiled and Drained Frozen Carrots as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.