Lets compare vitamin content per 100 grams of Cooked Guava Sauce vs Boiled Carrots:
Cooked Guava Sauce has 40.7 times more Vitamin C than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 60.9 times more Vitamin A, 2.5 times more Vitamin B1, 3.4 times more Vitamin B2, 1.5 times more Vitamin B3, 1.7 times more Vitamin B6, 2.8 times more Vitamin B9, 1.9 times more Vitamin E and 7.2 times more Vitamin K than Cooked Guava Sauce.
Both Cooked Guava Sauce as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Guava Sauce vs Boiled Carrots:
Cooked Guava Sauce has 4.5 times more Copper than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 4.3 times more Calcium, 1.9 times more Iron, 1.4 times more Magnesium, 1.4 times more Manganese, 2.7 times more Phosphorus, 1.4 times more Selenium and 14.5 times more Sodium than Cooked Guava Sauce.
Both Cooked Guava Sauce and Boiled and Drained Carrots have similar amounts of Potassium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Guava Sauce has 17 times more Omega 3 and 1.7 times more Sugars than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2.4 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce and Boiled and Drained Carrots have similar amounts of Energy, Carbohydrate and Fiber per 100 g.
Both Cooked Guava Sauce as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.