Lets compare vitamin content per 14 ounces of Cooked Long-grain Brown Rice vs Boiled Carrots:
Cooked Long-grain Brown Rice has 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.
While Boiled and Drained Carrots contain more Vitamin A, 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.
Both Cooked Long-grain Brown Rice and Boiled and Drained Carrots have similar amounts of Vitamin B6 per 14 oz.
Both Cooked Long-grain Brown Rice as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Long-grain Brown Rice vs Boiled Carrots:
Cooked Long-grain Brown Rice has 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.
While Boiled and Drained Carrots contain 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.
Comparison of macro-nutrients per 14 ounces:
Cooked Long-grain Brown Rice has 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.
While Boiled and Drained Carrots contain 14.4 times more Sugars and 1.9 times more Fiber than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Boiled and Drained Carrots have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.