Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Carrots:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 2.7 times more Vitamin B1, 5.5 times more Vitamin B2 and 1.4 times more Vitamin B3 than Raw Carrots.
While Raw Carrots contain 1.5 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 Carrots:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.8 times more Calcium, 1.6 times more Copper, 2.5 times more Iron, 2.6 times more Magnesium, 3.5 times more Manganese, 2.2 times more Phosphorus, 7.4 times more Sodium and 2.4 times more Zinc than Raw Carrots.
While Raw Carrots contain 2.6 times more Potassium and 2.7 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 7.5 times more Energy, 38.9 times more Fat, 417.5 times more Omega 3, 15.7 times more Omega 6, 5.1 times more Carbohydrate, 2.1 times more Sugars, 2.5 times more Fructose, 1.8 times more Fiber and 7.8 times more Protein than Raw Carrots.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Raw Carrots have insufficient amounts of Glucose and Sucrose in 100 g.