Lets compare vitamin content per 100 grams of Cooked parboiled Long-grain White Rice vs Canned Carrots with Liquids and Salt:
Cooked parboiled Long-grain White Rice has 3.9 times more Vitamin B1, 5.5 times more Vitamin B3, 2.3 times more Vitamin B5 and 1.4 times more Vitamin B6 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.4 times more Vitamin B2, 2.7 times more Vitamin B9, more Vitamin C, 73 times more Vitamin E and more Vitamin K than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked parboiled Long-grain White Rice vs Canned Carrots with Liquids and Salt:
Cooked parboiled Long-grain White Rice has 2.8 times more Phosphorus, 23.3 times more Selenium and 1.3 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.6 times more Calcium, 1.5 times more Copper, 2.2 times more Iron, 1.3 times more Manganese, 3.1 times more Potassium, 120 times more Sodium and 1.3 times more Water than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Canned Carrots Solids and Liquids with Salt have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked parboiled Long-grain White Rice has 5.3 times more Energy, 2.1 times more Omega 3, 4.9 times more Carbohydrate and 5 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 22.4 times more Sugars and 2 times more Fiber than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.