Lets compare vitamin content per 7 ounces of Cooked parboiled enriched Long-grain White Rice vs Carrots:
Cooked parboiled enriched Long-grain White Rice has 3.2 times more Vitamin B1, 2.3 times more Vitamin B3 and 4.3 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 3.1 times more Vitamin B2, more Vitamin C, 66 times more Vitamin E and more Vitamin K than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice and Raw Carrots have similar amounts of Vitamin B5 and Vitamin B6 per 7 oz.
Both Cooked parboiled enriched Long-grain White Rice as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked parboiled enriched Long-grain White Rice vs Carrots:
Cooked parboiled enriched Long-grain White Rice has 1.6 times more Copper, 6 times more Iron, 2.5 times more Manganese, 1.6 times more Phosphorus, 93 times more Selenium and 1.5 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.7 times more Calcium, 1.3 times more Magnesium, 5.7 times more Potassium, 34.5 times more Sodium and 1.3 times more Water than Cooked parboiled enriched Long-grain White Rice.
Comparison of macro-nutrients per 7 ounces:
Cooked parboiled enriched Long-grain White Rice has 3 times more Energy, 8.5 times more Omega 3, 2.7 times more Carbohydrate and 3.1 times more Protein than Raw Carrots.
While Raw Carrots contain 43.1 times more Sugars and 3.1 times more Fiber than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.