Lets compare vitamin content per 100 grams of Boiled Green Sweet Peppers vs Carrots:
Boiled and Drained Green Sweet Peppers have 1.7 times more Vitamin B6 and 12.6 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 36.3 times more Vitamin A, 1.9 times more Vitamin B2, 2.1 times more Vitamin B3, 3.5 times more Vitamin B5, 1.3 times more Vitamin E and 1.3 times more Vitamin K than Boiled and Drained Green Sweet Peppers.
Both Boiled and Drained Green Sweet Peppers and Raw Carrots have similar amounts of Vitamin B1 and Vitamin B9 per 100 g.
Both Boiled and Drained Green Sweet Peppers as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Green Sweet Peppers vs Carrots:
Boiled and Drained Green Sweet Peppers have 1.4 times more Copper and 1.5 times more Iron than Raw Carrots.
While Raw Carrots contain 3.7 times more Calcium, 1.9 times more Phosphorus, 1.9 times more Potassium, 34.5 times more Sodium and 2 times more Zinc than Boiled and Drained Green Sweet Peppers.
Both Boiled and Drained Green Sweet Peppers and Raw Carrots have similar amounts of Magnesium, Manganese and Water per 100 g.
Both Boiled and Drained Green Sweet Peppers as well as Raw Carrots have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Green Sweet Peppers have 2.7 times more Fructose than Raw Carrots.
While Raw Carrots contain 1.5 times more Energy, 1.4 times more Carbohydrate, 1.5 times more Sugars and 2.3 times more Fiber than Boiled and Drained Green Sweet Peppers.
Both Boiled and Drained Green Sweet Peppers and Raw Carrots have similar amounts of Protein per 100 g.
Both Boiled and Drained Green Sweet Peppers as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.