Lets compare vitamin content per 1 kilogram of Carrots vs Cooked Long-grain Brown Rice:
Raw Carrots have more Vitamin A, 2.1 times more Vitamin B9, more Vitamin C, 3.9 times more Vitamin E and 66 times more Vitamin K than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.7 times more Vitamin B1, 2.6 times more Vitamin B3 and 1.4 times more Vitamin B5 than Raw Carrots.
Both Raw Carrots and Cooked Long-grain Brown Rice have similar amounts of Vitamin B2 and Vitamin B6 per 1 kg.
Both Raw Carrots as well as Cooked Long-grain Brown Rice have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Carrots vs Cooked Long-grain Brown Rice:
Raw Carrots have 11 times more Calcium, 3.7 times more Potassium, 17.3 times more Sodium and 1.3 times more Water than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 2.4 times more Copper, 1.9 times more Iron, 3.3 times more Magnesium, 6.8 times more Manganese, 2.9 times more Phosphorus, 58 times more Selenium and 3 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 1 kilogram:
Raw Carrots have 19.8 times more Sugars and 1.8 times more Fiber than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 3 times more Energy, 4 times more Fat, 3.6 times more Omega 6, 2.7 times more Carbohydrate and 2.9 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cooked Long-grain Brown Rice have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.