Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Carrots:
Raw Carrots 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 Raw Carrots 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 Carrots:
Leavening agents, baking powder, low-sodium have 131.3 times more Calcium, 27.2 times more Iron, 2.4 times more Magnesium, 2.9 times more Manganese, 196.3 times more Phosphorus, 31.6 times more Potassium, 1.3 times more Sodium and 3 times more Zinc than Raw Carrots.
While Raw Carrots contain 2.4 times more Copper and 14.2 times more Water than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Raw Carrots have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 2.4 times more Energy, 14.5 times more Omega 3 and 4.9 times more Carbohydrate than Raw Carrots.
While Raw Carrots contain more Sugars, 1.3 times more Fiber and 9.3 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.