Lets compare vitamin content per 100 grams of Boiled Carrots vs Bread, whole-wheat, prepared from recipe, toasted:
Boiled and Drained Carrots have more Vitamin A, more Vitamin C, 1.2 times more Vitamin E and 1.3 times more Vitamin K than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 4 times more Vitamin B1, 5.1 times more Vitamin B2, 6.1 times more Vitamin B3, 1.5 times more Vitamin B5, 1.3 times more Vitamin B6 and 4.8 times more Vitamin B9 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Bread, whole-wheat, prepared from recipe, toasted:
Boiled and Drained Carrots have 3.5 times more Water than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 16.4 times more Copper, 10 times more Iron, 8.9 times more Magnesium, 13.3 times more Manganese, 6.8 times more Phosphorus, 1.5 times more Potassium, 60.7 times more Selenium, 6.6 times more Sodium and 8.3 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Bread, whole-wheat, prepared from recipe, toasted contains 8.7 times more Energy, 32.8 times more Fat, 29.1 times more Saturated Fat, 349 times more Omega 3, 33.1 times more Omega 6, 6.9 times more Carbohydrate, 2.2 times more Fiber and 12.1 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Sugars per 100 g.
Both Boiled and Drained Carrots as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.