Nutrient Comparison: Boiled Carrots VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Carrots versus 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.2 times more Vitamin B5 than Boiled and Drained Carrots.
Comparing minerals per 14 ounces for Boiled Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 14 ounces of Boiled Carrots have 1.5 times more Potassium and 3.2 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- While 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.7 times more Calcium, 4.9 times more Copper, 2.3 times more Iron, 4.4 times more Magnesium, 5.2 times more Manganese, 4.2 times more Phosphorus, 12.2 times more Sodium and 3.5 times more Zinc than Boiled and Drained Carrots.
- 14 ounces of Boiled Carrots lack sufficient amounts of Copper and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 8.9 times more Energy, 35.6 times more Fat, 6.7 times more Carbohydrate, 2.8 times more Sugars and 10.5 times more Protein than Boiled and Drained Carrots.
- Both Boiled Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Boiled Carrots provide inadequate amounts of Energy and Protein