Lets compare vitamin content per 1 kilogram of Dry parboiled Long-grain White Rice vs Carrots:
Dry parboiled Long-grain White Rice has 3.4 times more Vitamin B1, 5.1 times more Vitamin B3, 2.5 times more Vitamin B5 and 3.3 times more Vitamin B6 than Raw Carrots.
While Raw Carrots contain 2.4 times more Vitamin B9, more Vitamin C, 22 times more Vitamin E and 132 times more Vitamin K than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Raw Carrots have similar amounts of Vitamin B2 per 1 kg.
Both Dry parboiled Long-grain White Rice as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Dry parboiled Long-grain White Rice vs Carrots:
Dry parboiled Long-grain White Rice has 2.2 times more Calcium, 6.3 times more Copper, 2.5 times more Iron, 2.3 times more Magnesium, 7.2 times more Manganese, 4.4 times more Phosphorus, 199 times more Selenium and 4.3 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.8 times more Potassium, 34.5 times more Sodium and 9 times more Water than Dry parboiled Long-grain White Rice.
Comparison of macro-nutrients per 1 kilogram:
Dry parboiled Long-grain White Rice has 9.1 times more Energy, 4.3 times more Fat, 8.5 times more Omega 3, 3.1 times more Omega 6, 8.4 times more Carbohydrate and 8.1 times more Protein than Raw Carrots.
While Raw Carrots contain 14.4 times more Sugars and 1.6 times more Fiber than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice as well as Raw Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.