Lets compare vitamin content per 100 grams of Carrots vs Stir-Fried Mung Beans Sprouts:
Raw Carrots have 417.5 times more Vitamin A than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 2.1 times more Vitamin B1, 3.1 times more Vitamin B2, 2 times more Vitamin B5, 3.7 times more Vitamin B9 and 2.7 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Stir-Fried Sprouted Mung Beans have similar amounts of Vitamin B3 and Vitamin B6 per 100 g.
Both Raw Carrots as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Stir-Fried Mung Beans Sprouts:
Raw Carrots have 2.5 times more Calcium, 1.5 times more Potassium and 7.7 times more Sodium than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 5.7 times more Copper, 6.3 times more Iron, 2.8 times more Magnesium, 2 times more Manganese, 2.3 times more Phosphorus, 6 times more Selenium and 3.8 times more Zinc than Raw Carrots.
Both Raw Carrots and Stir-Fried Sprouted Mung Beans have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 1.5 times more Fiber than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 4.6 times more Protein than Raw Carrots.
Both Raw Carrots and Stir-Fried Sprouted Mung Beans have similar amounts of Energy and Carbohydrate per 100 g.
Both Raw Carrots as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.