Lets compare vitamin content per 5 ounces of Boiled Carrots vs Sweet rolls, cinnamon, refrigerated dough with frosting, baked:
Boiled and Drained Carrots have more Vitamin A, 4.5 times more Vitamin B6 and 18 times more Vitamin C than Sweet rolls, cinnamon, refrigerated dough with frosting, baked.
While Sweet rolls, cinnamon, refrigerated dough with frosting, baked contain 6.2 times more Vitamin B1, 5.5 times more Vitamin B2, 5.6 times more Vitamin B3, 3.9 times more Vitamin B9 and more Vitamin B12 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Sweet rolls, cinnamon, refrigerated dough with frosting, baked have similar amounts of Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Boiled Carrots vs Sweet rolls, cinnamon, refrigerated dough with frosting, baked:
Boiled and Drained Carrots have 3.7 times more Potassium and 4 times more Water than Sweet rolls, cinnamon, refrigerated dough with frosting, baked.
While Sweet rolls, cinnamon, refrigerated dough with frosting, baked contain 4.2 times more Copper, 7.8 times more Iron, 2.7 times more Manganese, 11.6 times more Phosphorus, 25.3 times more Selenium, 14.3 times more Sodium and 1.7 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Sweet rolls, cinnamon, refrigerated dough with frosting, baked have similar amounts of Calcium and Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Sweet rolls, cinnamon, refrigerated dough with frosting, baked contain 10.3 times more Energy, 73.3 times more Fat, 111.6 times more Saturated Fat, 88 times more Omega 3, 18.9 times more Omega 6, 6.8 times more Carbohydrate and 7.1 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Sweet rolls, cinnamon, refrigerated dough with frosting, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.