Lets compare vitamin content per 100 grams of Boiled Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.2 times more Vitamin B5 than Boiled and Drained Carrots.
Comparing minerals per 100 grams for Boiled Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Boiled and Drained Carrots have 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.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 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 and Drained Carrots.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 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 and Drained Carrots.
Both Boiled and Drained Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have similar amounts of Fiber per 100 g.
Both Boiled and Drained Carrots as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.