Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch VS Boiled Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch versus 14 oz of Boiled Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Boiled Carrots:
- 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 2.2 times more Vitamin B5 than Boiled Carrots.
Comparing minerals per 14 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Boiled Carrots:
- 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 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 Carrots.
- While 14 oz of Boiled and Drained Carrots contain 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.
- 14 ounces of Boiled Carrots lack sufficient amounts of Copper and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 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 Carrots.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch and Boiled Carrots offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Boiled Carrots provide inadequate amounts of Energy and Protein