Lets compare vitamin content per 14 ounces of Boiled Carrots vs Cooked Long-grain Brown Rice:
Boiled and Drained Carrots have more Vitamin A, 1.2 times more Vitamin B6, 1.6 times more Vitamin B9, more Vitamin C, 6.1 times more Vitamin E and 68.5 times more Vitamin K than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.7 times more Vitamin B1, 1.6 times more Vitamin B2, 4 times more Vitamin B3 and 1.6 times more Vitamin B5 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Cooked Long-grain Brown Rice have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Cooked Long-grain Brown Rice:
Boiled and Drained Carrots have 10 times more Calcium, 2.7 times more Potassium, 14.5 times more Sodium and 1.3 times more Water than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 6.2 times more Copper, 1.6 times more Iron, 3.9 times more Magnesium, 6.3 times more Manganese, 3.4 times more Phosphorus, 8.3 times more Selenium and 3.6 times more Zinc than Boiled and Drained Carrots.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Carrots have 14.4 times more Sugars and 1.9 times more Fiber than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 3.5 times more Energy, 5.4 times more Fat, 4.1 times more Omega 6, 3.1 times more Carbohydrate and 3.6 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Cooked Long-grain Brown Rice have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.