Lets compare vitamin content per 5 ounces of Cooked Regular Long-grain White Rice vs Carrots:
Cooked Regular Long-grain White Rice has 1.4 times more Vitamin B5 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 3.3 times more Vitamin B1, 4.5 times more Vitamin B2, 2.5 times more Vitamin B3, 1.5 times more Vitamin B6, 6.3 times more Vitamin B9, more Vitamin C, 16.5 times more Vitamin E and more Vitamin K than Cooked Regular Long-grain White Rice.
Both Cooked Regular Long-grain White Rice as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Regular Long-grain White Rice vs Carrots:
Cooked Regular Long-grain White Rice has 1.5 times more Copper, 3.3 times more Manganese, 1.2 times more Phosphorus, 75 times more Selenium and 2 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.3 times more Calcium, 1.5 times more Iron, 9.1 times more Potassium, 69 times more Sodium and 1.3 times more Water than Cooked Regular Long-grain White Rice.
Both Cooked Regular Long-grain White Rice and Raw Carrots have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Regular Long-grain White Rice has 3.2 times more Energy, 2.9 times more Carbohydrate and 2.9 times more Protein than Raw Carrots.
While Raw Carrots contain 94.8 times more Sugars and 7 times more Fiber than Cooked Regular Long-grain White Rice.
Both Cooked Regular Long-grain White Rice as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.