Lets compare vitamin content per 100 grams of TINKYADA Cooked Brown Rice Flour Pasta vs Carrots:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.4 times more Vitamin B1, 1.4 times more Vitamin B2 and 1.5 times more Vitamin B3 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.8 times more Vitamin B6, 4.8 times more Vitamin B9, more Vitamin C, more Vitamin E and 44 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta and Raw Carrots have similar amounts of Vitamin B5 per 100 g.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for TINKYADA Cooked Brown Rice Flour Pasta vs Carrots:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.5 times more Copper, 1.8 times more Iron, 3 times more Magnesium, 8.6 times more Manganese, 2.5 times more Phosphorus, 111 times more Selenium and 3.5 times more Zinc than Raw Carrots.
While Raw Carrots contain 6.6 times more Calcium, 12.8 times more Potassium, 17.3 times more Sodium and 1.4 times more Water than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Comparison of macro-nutrients per 100 grams:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 3.4 times more Energy, 7 times more Fat, 4.3 times more Omega 6, 3.4 times more Carbohydrate and 3.7 times more Protein than Raw Carrots.
While Raw Carrots contain more Sugars and 1.6 times more Fiber than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Raw Carrots have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.