Lets compare vitamin content per 100 grams of Cooked Frozen Turnips with Salt vs Carrots:
Raw Carrots contain more Vitamin A, 1.9 times more Vitamin B1, 2.1 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin B5, 2.1 times more Vitamin B6, 2.4 times more Vitamin B9, 1.5 times more Vitamin C, 33 times more Vitamin E and 132 times more Vitamin K than Boiled Frozen Turnips, drained with Salt.
Both Boiled Frozen Turnips, drained with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Frozen Turnips with Salt vs Carrots:
Boiled Frozen Turnips, drained with Salt have 1.4 times more Copper, 3.3 times more Iron, 6 times more Selenium and 3.9 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.4 times more Manganese, 1.3 times more Phosphorus and 1.8 times more Potassium than Boiled Frozen Turnips, drained with Salt.
Both Boiled Frozen Turnips, drained with Salt and Raw Carrots have similar amounts of Calcium, Magnesium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Turnips, drained with Salt have 47 times more Omega 3 and 1.6 times more Protein than Raw Carrots.
While Raw Carrots contain 2 times more Energy, 2.6 times more Carbohydrate, 2.7 times more Sugars and 1.4 times more Fiber than Boiled Frozen Turnips, drained with Salt.
Both Boiled Frozen Turnips, drained with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.