Lets compare vitamin content per 7 ounces of Cooked parboiled Long-grain White Rice vs Carrots:
Cooked parboiled Long-grain White Rice has 2.3 times more Vitamin B3 than Raw Carrots.
While Raw Carrots contain 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.
Both Cooked parboiled Long-grain White Rice and Raw Carrots have similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per 7 oz.
Both Cooked parboiled 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 Long-grain White Rice vs Carrots:
Cooked parboiled Long-grain White Rice has 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.
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 Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Carrots have similar amounts of Iron per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked parboiled 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 Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.