Lets compare vitamin content per 100 grams of Carrots vs Cooked parboiled enriched Long-grain White Rice:
Raw Carrots have more Vitamin A, 3.1 times more Vitamin B2, more Vitamin C, 66 times more Vitamin E and more Vitamin K than Cooked parboiled enriched Long-grain White Rice.
While Cooked parboiled enriched Long-grain White Rice contains 3.2 times more Vitamin B1, 2.3 times more Vitamin B3 and 4.3 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Cooked parboiled enriched Long-grain White Rice have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Raw Carrots as well as Cooked parboiled enriched Long-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Cooked parboiled enriched Long-grain White Rice:
Raw Carrots have 1.7 times more Calcium, 1.3 times more Magnesium, 5.7 times more Potassium, 34.5 times more Sodium and 1.3 times more Water than Cooked parboiled enriched Long-grain White Rice.
While Cooked parboiled enriched Long-grain White Rice contains 1.6 times more Copper, 6 times more Iron, 2.5 times more Manganese, 1.6 times more Phosphorus, 93 times more Selenium and 1.5 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 43.1 times more Sugars and 3.1 times more Fiber than Cooked parboiled enriched Long-grain White Rice.
While Cooked parboiled enriched Long-grain White Rice contains 3 times more Energy, 8.5 times more Omega 3, 2.7 times more Carbohydrate and 3.1 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cooked parboiled enriched Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.