Lets compare vitamin content per 5 ounces of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Carrots:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 3 times more Vitamin B1, 2.3 times more Vitamin B2, 2.7 times more Vitamin B3 and 2 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 2.1 times more Vitamin B6 and 66 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and Raw Carrots have similar amounts of Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Carrots:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 4 times more Copper, 5.3 times more Iron, 3.4 times more Magnesium, 6.9 times more Manganese, 2.8 times more Phosphorus, 307 times more Selenium and 4.3 times more Zinc than Raw Carrots.
While Raw Carrots contain 3 times more Calcium, 4.5 times more Potassium, 17.3 times more Sodium and 1.4 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparison of macro-nutrients per 5 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 3.8 times more Energy, 6.2 times more Fat, 3.2 times more Carbohydrate, 1.6 times more Fiber and 6.1 times more Protein than Raw Carrots.
While Raw Carrots contain 7.3 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Raw Carrots have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.