Lets compare vitamin content per 5 ounces of Cooked Short-grain White Rice vs Canned Carrots with Liquids and Salt:
Cooked Short-grain White Rice has 2.9 times more Vitamin B5 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.7 times more Vitamin B2, 1.9 times more Vitamin B6, 4 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B1 and Vitamin B3 per 5 oz.
Both Cooked Short-grain White Rice as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Short-grain White Rice vs Canned Carrots with Liquids and Salt:
Cooked Short-grain White Rice has 1.7 times more Phosphorus and 1.4 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 31 times more Calcium, 1.4 times more Copper, 2.6 times more Iron, 1.3 times more Manganese, 6.7 times more Potassium, more Sodium and 1.4 times more Water than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Canned Carrots Solids and Liquids with Salt have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Short-grain White Rice has 5.7 times more Energy, 5.4 times more Carbohydrate and 4.1 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Cooked Short-grain White Rice as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.