Lets compare vitamin content per 5 ounces of Carrots vs Cooked Whole-wheat Pasta:
Raw Carrots have more Vitamin A, 1.5 times more Vitamin B6, more Vitamin C, 2.9 times more Vitamin E and 22 times more Vitamin K than Cooked Whole-wheat Pasta.
While Cooked Whole-wheat Pasta contains 2.4 times more Vitamin B1, 1.7 times more Vitamin B2 and 3.2 times more Vitamin B3 than Raw Carrots.
Both Raw Carrots and Cooked Whole-wheat Pasta have similar amounts of Vitamin B5 and Vitamin B9 per 5 oz.
Both Raw Carrots as well as Cooked Whole-wheat Pasta have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Cooked Whole-wheat Pasta:
Raw Carrots have 2.5 times more Calcium, 3.3 times more Potassium, 17.3 times more Sodium and 1.4 times more Water than Cooked Whole-wheat Pasta.
While Cooked Whole-wheat Pasta contains 5 times more Copper, 5.7 times more Iron, 4.5 times more Magnesium, 9.2 times more Manganese, 3.6 times more Phosphorus, 363 times more Selenium and 5.6 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 6.3 times more Sugars than Cooked Whole-wheat Pasta.
While Cooked Whole-wheat Pasta contains 3.6 times more Energy, 7.1 times more Fat, 18 times more Omega 3, 5.4 times more Omega 6, 3.1 times more Carbohydrate, 1.4 times more Fiber and 6.4 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cooked Whole-wheat Pasta have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.