Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch VS Boiled Carrots per 7 oz
Compare the macro and micronutrient content in 7 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch versus 7 oz of Boiled Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Boiled Carrots:
- 7 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 7 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Boiled Carrots:
- 7 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 7 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.
- 7 ounces of Boiled Carrots lack sufficient amounts of Copper and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 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 seven ounces.
- 7 ounces of Boiled Carrots provide inadequate amounts of Energy and Protein