Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Canned Carrots with Liquids and Salt:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 9.5 times more Vitamin B1, 11.9 times more Vitamin B2 and 3.3 times more Vitamin B3 than Canned Carrots Solids and Liquids with Salt.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Canned Carrots with Liquids and Salt:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.9 times more Calcium, 1.5 times more Iron, 3.4 times more Magnesium, 3.9 times more Phosphorus, 2.1 times more Sodium and 2 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.4 times more Copper, 1.4 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Canned Carrots Solids and Liquids with Salt have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 13.4 times more Energy, 66.7 times more Fat, 104.4 times more Omega 3, 28 times more Omega 6, 9.1 times more Carbohydrate, 4 times more Sugars, 2.7 times more Fiber and 12.5 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Glucose and Sucrose in 100 g.