Lets compare vitamin content per 14 ounces of Cooked Brown Rice vs Carrots:
Cooked Medium-grain Brown Rice has 1.5 times more Vitamin B1, 1.4 times more Vitamin B3 and 1.4 times more Vitamin B5 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 4.8 times more Vitamin B2, 4.8 times more Vitamin B9 and more Vitamin C than Cooked Medium-grain Brown Rice.
Both Cooked Medium-grain Brown Rice and Raw Carrots have similar amounts of Vitamin B6 per 14 oz.
Both Cooked Medium-grain Brown Rice as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Brown Rice vs Carrots:
Cooked Medium-grain Brown Rice has 1.8 times more Copper, 1.8 times more Iron, 3.7 times more Magnesium, 7.7 times more Manganese, 2.2 times more Phosphorus and 2.6 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.3 times more Calcium, 4.1 times more Potassium and 69 times more Sodium than Cooked Medium-grain Brown Rice.
Both Cooked Medium-grain Brown Rice and Raw Carrots have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Medium-grain Brown Rice has 2.7 times more Energy, 2.8 times more Omega 6, 2.5 times more Carbohydrate and 2.5 times more Protein than Raw Carrots.
While Raw Carrots contain 1.6 times more Fiber than Cooked Medium-grain Brown Rice.
Both Cooked Medium-grain Brown Rice as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.