Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Canned Carrots with Liquids and Salt:
Canned Carrots Solids and Liquids with Salt contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Canned Carrots with Liquids and Salt:
Leavening agents, baking powder, low-sodium have 139.7 times more Calcium, 15.7 times more Iron, 3.2 times more Magnesium, 343.5 times more Phosphorus, 58.4 times more Potassium and 2.5 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 5.4 times more Copper, 2.7 times more Sodium and 15 times more Water than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Canned Carrots Solids and Liquids with Salt have similar amounts of Manganese per 100 g.
Both Leavening agents, baking powder, low-sodium as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 4.2 times more Energy, 3.6 times more Omega 3, 8.7 times more Carbohydrate and 1.2 times more Fiber than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain more Sugars and 5.8 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.