Lets compare vitamin content per 1 pound of Cooked 51% Whole Wheat Pasta vs Carrots:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 2.4 times more Vitamin B1, 1.8 times more Vitamin B2 and 2.9 times more Vitamin B3 than Raw Carrots.
While Raw Carrots contain 1.4 times more Vitamin B6 and 6.6 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina and Raw Carrots have similar amounts of Vitamin B5 and Vitamin B9 per 1 lb.
Comparing minerals per 1 pound for Cooked 51% Whole Wheat Pasta vs Carrots:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 4.4 times more Copper, 5.5 times more Iron, 3.8 times more Magnesium, 7.2 times more Manganese, 3.1 times more Phosphorus, 342 times more Selenium and 4.7 times more Zinc than Raw Carrots.
While Raw Carrots contain 2.8 times more Calcium, 4.2 times more Potassium, 11.5 times more Sodium and 1.5 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparison of macro-nutrients per 1 pound:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 3.9 times more Energy, 6.3 times more Fat, 19.5 times more Omega 3, 5.5 times more Omega 6, 3.3 times more Carbohydrate, 1.6 times more Fiber and 6.3 times more Protein than Raw Carrots.
While Raw Carrots contain 5.6 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw Carrots have insufficient amounts of Fructose, Glucose and Sucrose in 1 lb.