Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Boiled Carrots:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 2.7 times more Vitamin B1, 7.3 times more Vitamin B2 and 2.2 times more Vitamin B3 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Boiled Carrots:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 2 times more Calcium, 4.4 times more Copper, 2.2 times more Iron, 3.1 times more Magnesium, 3.3 times more Manganese, 2.6 times more Phosphorus, 8.8 times more Sodium and 2.9 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.9 times more Potassium and 2.8 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 8.8 times more Energy, 51.9 times more Fat, 835 times more Omega 3, 18 times more Omega 6, 6 times more Carbohydrate, 2.8 times more Sugars, 3.9 times more Fructose, 1.6 times more Fiber and 9.5 times more Protein than Boiled and Drained Carrots.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Boiled and Drained Carrots have insufficient amounts of Glucose and Sucrose in 100 g.