Lets compare vitamin content per 100 grams of ANCIENT HARVEST Cooked Gluten-free Pasta vs Carrots:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 1.8 times more Vitamin B1 and 1.6 times more Vitamin B2 than Raw Carrots.
While Raw Carrots contain 835 times more Vitamin A, 2.2 times more Vitamin B3, 1.3 times more Vitamin B5, 2.8 times more Vitamin B6, 2.4 times more Vitamin B9, more Vitamin C, 2.9 times more Vitamin E and more Vitamin K than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for ANCIENT HARVEST Cooked Gluten-free Pasta vs Carrots:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 1.4 times more Copper, 2.4 times more Iron, 3.4 times more Magnesium, 1.4 times more Manganese, 2.6 times more Phosphorus, 22 times more Selenium and 2.9 times more Zinc than Raw Carrots.
While Raw Carrots contain 4.7 times more Calcium, 5.1 times more Potassium, 17.3 times more Sodium and 1.4 times more Water than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Comparison of macro-nutrients per 100 grams:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 3.7 times more Energy, 8.6 times more Fat, 16 times more Omega 3, 9.1 times more Omega 6, 3.2 times more Carbohydrate and 3.5 times more Protein than Raw Carrots.
While Raw Carrots contain 15.8 times more Sugars than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour and Raw Carrots have similar amounts of Fiber per 100 g.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour as well as Raw Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.