Lets compare vitamin content per 100 grams of Pear nectar, canned, with added ascorbic acid vs Boiled Carrots:
Pear nectar, canned, with added ascorbic acid has 7.5 times more Vitamin C than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 33 times more Vitamin B1, 3.4 times more Vitamin B2, 5 times more Vitamin B3, 10.5 times more Vitamin B5, 10.9 times more Vitamin B6 and 14 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid 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 Pear nectar, canned, with added ascorbic acid vs Boiled Carrots:
Pear nectar, canned, with added ascorbic acid has 3.9 times more Copper than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 6 times more Calcium, 4 times more Fluoride, 1.3 times more Iron, 3.3 times more Magnesium, 5.2 times more Manganese, 10 times more Phosphorus, 18.1 times more Potassium, 1.4 times more Selenium, 14.5 times more Sodium and 2.9 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Boiled and Drained Carrots have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Pear nectar, canned, with added ascorbic acid has 1.7 times more Energy, 1.9 times more Carbohydrate and 4.4 times more Sugars than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 5 times more Fiber and 6.9 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.