Lets compare vitamin content per 14 ounces of Boiled Carrots vs Toasted Multi-grain Bread:
Boiled and Drained Carrots have more Vitamin A, 36 times more Vitamin C, 2.6 times more Vitamin E and 9.1 times more Vitamin K than Toasted Multi-grain Bread with Whole-grain.
While Toasted Multi-grain Bread with Whole-grain contains 3.7 times more Vitamin B1, 3.2 times more Vitamin B2, 6.8 times more Vitamin B3, 1.6 times more Vitamin B5, 1.9 times more Vitamin B6 and 5 times more Vitamin B9 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Toasted Multi-grain Bread with Whole-grain have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Toasted Multi-grain Bread:
Boiled and Drained Carrots have 2.9 times more Water than Toasted Multi-grain Bread with Whole-grain.
While Toasted Multi-grain Bread with Whole-grain contains 3.7 times more Calcium, 18.1 times more Copper, 8 times more Iron, 8.5 times more Magnesium, 14.2 times more Manganese, 8.2 times more Phosphorus, 51.1 times more Selenium, 7.1 times more Sodium and 9.3 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Toasted Multi-grain Bread with Whole-grain have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Toasted Multi-grain Bread with Whole-grain contains 8.2 times more Energy, 25.6 times more Fat, 31.6 times more Saturated Fat, 223 times more Omega 3, 20.8 times more Omega 6, 5.7 times more Carbohydrate, 2 times more Sugars, 7.4 times more Fructose, 2.7 times more Fiber and 19.1 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Toasted Multi-grain Bread with Whole-grain have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.