Lets compare vitamin content per 5 ounces of Carrots vs Cooked parboiled Long-grain White Rice:
Raw Carrots have 3.1 times more Vitamin B2, 6.3 times more Vitamin B9, more Vitamin C, 66 times more Vitamin E and more Vitamin K than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 2.3 times more Vitamin B3 than Raw Carrots.
Both Raw Carrots and Cooked parboiled Long-grain White Rice have similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per 5 oz.
Both Raw Carrots as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Cooked parboiled Long-grain White Rice:
Raw Carrots have 1.7 times more Calcium, 1.3 times more Iron, 1.3 times more Magnesium, 5.7 times more Potassium, 34.5 times more Sodium and 1.3 times more Water than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 1.6 times more Copper, 2.5 times more Manganese, 1.6 times more Phosphorus, 93 times more Selenium and 1.5 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 43.1 times more Sugars and 3.1 times more Fiber than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 3 times more Energy, 8.5 times more Omega 3, 2.7 times more Carbohydrate and 3.1 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.