Lets compare vitamin content per 14 ounces of Carrots vs Dry parboiled enriched Long-grain White Rice:
Raw Carrots have more Vitamin A, more Vitamin C, 22 times more Vitamin E and 132 times more Vitamin K than Dry parboiled enriched Long-grain White Rice.
While Dry parboiled enriched Long-grain White Rice contains 9.1 times more Vitamin B1, 5.1 times more Vitamin B3, 2.5 times more Vitamin B5, 3.3 times more Vitamin B6 and 13.5 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Dry parboiled enriched Long-grain White Rice have similar amounts of Vitamin B2 per 14 oz.
Both Raw Carrots as well as Dry parboiled enriched Long-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Dry parboiled enriched Long-grain White Rice:
Raw Carrots have 1.8 times more Potassium, 34.5 times more Sodium and 9 times more Water than Dry parboiled enriched Long-grain White Rice.
While Dry parboiled enriched Long-grain White Rice contains 2.2 times more Calcium, 6.3 times more Copper, 11.1 times more Iron, 2.3 times more Magnesium, 7.2 times more Manganese, 4.4 times more Phosphorus, 199 times more Selenium and 4.3 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 14.4 times more Sugars and 1.6 times more Fiber than Dry parboiled enriched Long-grain White Rice.
While Dry parboiled enriched Long-grain White Rice contains 9.1 times more Energy, 4.3 times more Fat, 8.5 times more Omega 3, 3.1 times more Omega 6, 8.4 times more Carbohydrate and 8.1 times more Protein than Raw Carrots.
Both Raw Carrots as well as Dry parboiled enriched Long-grain White Rice have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.