Lets compare vitamin content per 1 pound of Cooked Rice Noodles vs Carrots:
Raw Carrots contain more Vitamin A, 3.7 times more Vitamin B1, 14.5 times more Vitamin B2, 13.7 times more Vitamin B3, 24.8 times more Vitamin B5, 23 times more Vitamin B6, 19 times more Vitamin B9, more Vitamin C, 22 times more Vitamin E and more Vitamin K than Cooked Rice Noodles.
Both Cooked Rice Noodles as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Rice Noodles vs Carrots:
Cooked Rice Noodles have 45 times more Selenium than Raw Carrots.
While Raw Carrots contain 8.3 times more Calcium, 2.1 times more Iron, 4 times more Magnesium, 1.3 times more Manganese, 1.8 times more Phosphorus, 80 times more Potassium and 3.6 times more Sodium than Cooked Rice Noodles.
Both Cooked Rice Noodles and Raw Carrots have similar amounts of Copper, Zinc and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Rice Noodles have 2.6 times more Energy, 2.5 times more Carbohydrate and 1.9 times more Protein than Raw Carrots.
While Raw Carrots contain 158 times more Sugars and 2.8 times more Fiber than Cooked Rice Noodles.
Both Cooked Rice Noodles as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.