Lets compare vitamin content per 100 grams of Cooked Yam, Boiled, Drained, Or Baked with Salt vs Carrots:
Cooked Yam, Boiled, Drained, Or Baked with Salt has 1.4 times more Vitamin B1, 1.7 times more Vitamin B6 and 2.1 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 139.2 times more Vitamin A, 2.1 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin E and 5.7 times more Vitamin K than Cooked Yam, Boiled, Drained, Or Baked with Salt.
Both Cooked Yam, Boiled, Drained, Or Baked with Salt and Raw Carrots have similar amounts of Vitamin B5 and Vitamin B9 per 100 g.
Both Cooked Yam, Boiled, Drained, Or Baked 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 Yam, Boiled, Drained, Or Baked with Salt vs Carrots:
Cooked Yam, Boiled, Drained, Or Baked with Salt has 3.4 times more Copper, 1.7 times more Iron, 1.5 times more Magnesium, 2.6 times more Manganese, 1.4 times more Phosphorus, 2.1 times more Potassium, 7 times more Selenium and 3.5 times more Sodium than Raw Carrots.
While Raw Carrots contain 2.4 times more Calcium and 1.3 times more Water than Cooked Yam, Boiled, Drained, Or Baked with Salt.
Both Cooked Yam, Boiled, Drained, Or Baked with Salt and Raw Carrots have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Yam, Boiled, Drained, Or Baked with Salt has 2.8 times more Energy, 2.8 times more Carbohydrate, 1.4 times more Fiber and 1.6 times more Protein than Raw Carrots.
While Raw Carrots contain 9.7 times more Sugars than Cooked Yam, Boiled, Drained, Or Baked with Salt.
Both Cooked Yam, Boiled, Drained, Or Baked with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.