Lets compare vitamin content per 100 grams of Carrots vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
Raw Carrots have 1.2 times more Vitamin B2, 1.8 times more Vitamin B3, 1.6 times more Vitamin B7, 3.2 times more Vitamin B9 and 6.3 times more Vitamin K than Cooked Sweet Potato, Boiled, Without Skin with Salt.
While Cooked Sweet Potato, Boiled, Without Skin with Salt contains 2.1 times more Vitamin B5, 2.2 times more Vitamin C and 1.4 times more Vitamin E than Raw Carrots.
Both Raw Carrots and Cooked Sweet Potato, Boiled, Without Skin with Salt have similar amounts of Vitamin A, Vitamin B1 and Vitamin B6 per 100 g.
Both Raw Carrots as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
Raw Carrots have 1.2 times more Calcium and 1.4 times more Potassium than Cooked Sweet Potato, Boiled, Without Skin with Salt.
While Cooked Sweet Potato, Boiled, Without Skin with Salt contains 2.1 times more Copper, 2.4 times more Iron, 1.5 times more Magnesium, 1.9 times more Manganese and 3.8 times more Sodium than Raw Carrots.
Both Raw Carrots and Cooked Sweet Potato, Boiled, Without Skin with Salt have similar amounts of Phosphorus, Zinc and Water per 100 g.
Both Raw Carrots as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Sweet Potato, Boiled, Without Skin with Salt contains 1.9 times more Energy, 1.8 times more Carbohydrate and 1.5 times more Protein than Raw Carrots.
Both Raw Carrots and Cooked Sweet Potato, Boiled, Without Skin with Salt have similar amounts of Sugars and Fiber per 100 g.
Both Raw Carrots as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.