Lets compare vitamin content per 100 grams of Carrots vs Cooked Corn And Rice Pasta:
Raw Carrots have 208.8 times more Vitamin A, 1.3 times more Vitamin B1, 4.1 times more Vitamin B3, 2 times more Vitamin B5, 3.7 times more Vitamin B6, 4.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 1.4 times more Vitamin B2 than Raw Carrots.
Both Raw Carrots as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Cooked Corn And Rice Pasta:
Raw Carrots have 16.5 times more Calcium, 2.3 times more Copper, 1.4 times more Iron, 1.5 times more Manganese, 13.3 times more Potassium, 17.3 times more Sodium and 1.5 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 22 times more Selenium than Raw Carrots.
Both Raw Carrots and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Magnesium, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have more Sugars and 2 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 4.4 times more Energy, 4.2 times more Fat, 3.2 times more Omega 6, 4 times more Carbohydrate and 3.4 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.