Lets compare vitamin content per 5 ounces of Cooked Corn And Rice Pasta vs Boiled Carrots:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.8 times more Vitamin B2 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 213 times more Vitamin A, 1.3 times more Vitamin B1, 2.7 times more Vitamin B3, 1.7 times more Vitamin B5, 4.1 times more Vitamin B6, 3.5 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Corn And Rice Pasta vs Boiled Carrots:
Cooked Gluten-free Pasta from Corn And Rice Flour has 3.1 times more Selenium and 1.4 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 15 times more Calcium, 1.5 times more Iron, 1.6 times more Manganese, 9.8 times more Potassium, 14.5 times more Sodium and 1.6 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Boiled and Drained Carrots have similar amounts of Copper, Magnesium and Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Gluten-free Pasta from Corn And Rice Flour has 5.1 times more Energy, 5.6 times more Fat, 3.6 times more Omega 6, 4.6 times more Carbohydrate and 4.2 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Sugars and 2.1 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Boiled and Drained Carrots have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.