Lets compare vitamin content per 5 ounces of Cooked Corn And Rice Pasta vs Carrots:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.4 times more Vitamin B2 than Raw Carrots.
While Raw Carrots contain 208.8 times more Vitamin A, 1.3 times more Vitamin B1, 4.1 times more Vitamin B3, 2 times more Vitamin B5, 3.7 times more Vitamin B6, 4.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Corn And Rice Pasta vs Carrots:
Cooked Gluten-free Pasta from Corn And Rice Flour has 22 times more Selenium than Raw Carrots.
While Raw Carrots contain 16.5 times more Calcium, 2.3 times more Copper, 1.4 times more Iron, 1.5 times more Manganese, 13.3 times more Potassium, 17.3 times more Sodium and 1.5 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Carrots have similar amounts of Magnesium, Phosphorus and Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Gluten-free Pasta from Corn And Rice Flour has 4.4 times more Energy, 4.2 times more Fat, 3.2 times more Omega 6, 4 times more Carbohydrate and 3.4 times more Protein than Raw Carrots.
While Raw Carrots contain more Sugars and 2 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Carrots have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.