Lets compare vitamin content per 100 grams of Boiled Carrots vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 5.8 times more Vitamin B1, 8.2 times more Vitamin B2, 5.9 times more Vitamin B3 and 1.3 times more Vitamin E than Boiled and Drained Carrots.
Comparing minerals per 100 grams for Boiled Carrots vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Boiled and Drained Carrots have 3 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 3.9 times more Calcium, 15.2 times more Copper, 4.8 times more Iron, 9.6 times more Magnesium, 10.9 times more Manganese, 7.8 times more Phosphorus, 35.7 times more Selenium, 8.7 times more Sodium and 6.8 times more Zinc than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 9.4 times more Energy, 64.4 times more Fat, 46 times more Saturated Fat, 1772 times more Omega 3, 36.2 times more Omega 6, 5.4 times more Carbohydrate, 3.7 times more Fiber and 15.5 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Sugars per 100 g.
Both Boiled and Drained Carrots as well as Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.