Lets compare vitamin content per 14 ounces of Cooked Whole-wheat Pasta vs Canned Carrots with Liquids and Salt:
Cooked Whole-wheat Pasta has 8.2 times more Vitamin B1, 3.7 times more Vitamin B2, 7.4 times more Vitamin B3, 1.9 times more Vitamin B5 and 2.6 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain more Vitamin A, more Vitamin C, 3.2 times more Vitamin E and 16.3 times more Vitamin K than Cooked Whole-wheat Pasta.
Both Cooked Whole-wheat Pasta and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B6 per 14 oz.
Both Cooked Whole-wheat Pasta as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Whole-wheat Pasta vs Canned Carrots with Liquids and Salt:
Cooked Whole-wheat Pasta has 2.2 times more Copper, 3.3 times more Iron, 6 times more Magnesium, 2.9 times more Manganese, 6.4 times more Phosphorus, 90.8 times more Selenium and 4.6 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 2.4 times more Calcium, 1.8 times more Potassium, 60 times more Sodium and 1.5 times more Water than Cooked Whole-wheat Pasta.
Comparison of macro-nutrients per 14 ounces:
Cooked Whole-wheat Pasta has 6.5 times more Energy, 12.2 times more Fat, 4.5 times more Omega 3, 9.6 times more Omega 6, 5.6 times more Carbohydrate, 2.2 times more Fiber and 10.3 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 3.3 times more Sugars than Cooked Whole-wheat Pasta.
Both Cooked Whole-wheat Pasta as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.