Lets compare vitamin content per 100 grams of Boiled Japanese Chestnuts vs Canned Carrots with Liquids and Salt:
Boiled and Steamed Japanese Chestnuts have 6.6 times more Vitamin B1, 2.2 times more Vitamin B2, 1.3 times more Vitamin B3, 2.1 times more Vitamin B9 and 4.8 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 613 times more Vitamin A and 1.9 times more Vitamin B5 than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B6 per 100 g.
Both Boiled and Steamed Japanese Chestnuts 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 Boiled Japanese Chestnuts vs Canned Carrots with Liquids and Salt:
Boiled and Steamed Japanese Chestnuts have 2 times more Copper, 2 times more Magnesium, 1.3 times more Manganese, 1.3 times more Phosphorus and 1.4 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 2.8 times more Calcium, 1.5 times more Potassium and 48 times more Sodium than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Canned Carrots Solids and Liquids with Salt have similar amounts of Iron and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Steamed Japanese Chestnuts have 2.4 times more Energy, 2.4 times more Carbohydrate and 1.4 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Boiled and Steamed Japanese Chestnuts as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.