Lets compare vitamin content per 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose vs Carrots:
Raw Carrots contain 4.4 times more Vitamin B1, 3.9 times more Vitamin B2, 12.3 times more Vitamin B3, 2.3 times more Vitamin B5 and 3.5 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparing minerals per 100 grams for Sweeteners, for baking, brown, contains sugar and sucralose vs Carrots:
Sweeteners, for baking, brown, contains sugar and sucralose have 1.9 times more Calcium, 1.8 times more Copper and 5.5 times more Iron than Raw Carrots.
While Raw Carrots contain 2.2 times more Manganese, 17.5 times more Phosphorus, 2.5 times more Potassium, 6.3 times more Sodium, 3 times more Zinc and 36.2 times more Water than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose and Raw Carrots have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Sweeteners, for baking, brown, contains sugar and sucralose have 9.5 times more Energy, 10.1 times more Carbohydrate and 9.6 times more Sugars than Raw Carrots.
While Raw Carrots contain more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose as well as Raw Carrots have insufficient amounts of Fat, Fructose, Glucose and Sucrose in 100 g.