Lets compare vitamin content per 100 grams of Carrots vs Cooked Short-grain White Rice:
Raw Carrots have 3.3 times more Vitamin B1, 3.6 times more Vitamin B2, 2.5 times more Vitamin B3, 2.3 times more Vitamin B6, 9.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
While Cooked Short-grain White Rice contains 1.5 times more Vitamin B5 than Raw Carrots.
Both Raw Carrots as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Cooked Short-grain White Rice:
Raw Carrots have 33 times more Calcium, 1.5 times more Iron, 1.5 times more Magnesium, 12.3 times more Potassium, more Sodium and 1.3 times more Water than Cooked Short-grain White Rice.
While Cooked Short-grain White Rice contains 1.6 times more Copper, 2.5 times more Manganese and 1.7 times more Zinc than Raw Carrots.
Both Raw Carrots and Cooked Short-grain White Rice have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Short-grain White Rice contains 3.2 times more Energy, 3 times more Carbohydrate and 2.5 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cooked Short-grain White Rice have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.