Lets compare vitamin content per 14 ounces of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) vs Carrots:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 4.5 times more Vitamin B1, 2.8 times more Vitamin B2, 1.9 times more Vitamin B3 and 4.3 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 2.2 times more Vitamin B6 and more Vitamin C than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) and Raw Carrots have similar amounts of Vitamin B5 per 14 oz.
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Spaghetti, protein-fortified, cooked, enriched (n x 6.25) vs Carrots:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 1.9 times more Copper, 2.4 times more Iron, 2.5 times more Magnesium, 2.9 times more Manganese, 1.4 times more Phosphorus, 252 times more Selenium and 2.1 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.3 times more Calcium, 7.6 times more Potassium, 13.8 times more Sodium and 1.5 times more Water than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Comparison of macro-nutrients per 14 ounces:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 4 times more Energy, 3.2 times more Carbohydrate and 9.5 times more Protein than Raw Carrots.
While Raw Carrots contain 1.4 times more Fiber than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.