Lets compare vitamin content per 100 grams of Fried Tofu, prepared with calcium sulfate vs Boiled Carrots:
Fried Tofu, prepared with calcium sulfate has 2.6 times more Vitamin B1 and 1.9 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 6.5 times more Vitamin B3, 1.7 times more Vitamin B5, 1.5 times more Vitamin B6 and more Vitamin C than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Boiled and Drained Carrots have similar amounts of Vitamin B2 per 100 g.
Both Fried Tofu, prepared with calcium sulfate 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 Fried Tofu, prepared with calcium sulfate vs Boiled Carrots:
Fried Tofu, prepared with calcium sulfate has 32 times more Calcium, 23.4 times more Copper, 14.3 times more Iron, 9.5 times more Magnesium, 9.6 times more Manganese, 9.6 times more Phosphorus, 40.7 times more Selenium and 10 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.6 times more Potassium, 3.6 times more Sodium and 1.8 times more Water than Fried Tofu, prepared with calcium sulfate.
Comparison of macro-nutrients per 100 grams:
Fried Tofu, prepared with calcium sulfate has 7.7 times more Energy, 112.1 times more Fat, 97.3 times more Saturated Fat, 1346 times more Omega 3, 115.4 times more Omega 6, 1.3 times more Fiber and 24.8 times more Protein than Boiled and Drained Carrots.
Both Fried Tofu, prepared with calcium sulfate and Boiled and Drained Carrots have similar amounts of Carbohydrate per 100 g.
Both Fried Tofu, prepared with calcium sulfate as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.