Lets compare vitamin content per 100 grams of Carrots vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Raw Carrots have 1.5 times more Vitamin B6 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 2 times more Vitamin B1, 4.7 times more Vitamin B2, 1.4 times more Vitamin B3 and 2.4 times more Vitamin E than Raw Carrots.
Both Raw Carrots and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B9 per 100 g.
Comparing minerals per 100 grams for Carrots vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Raw Carrots have 3 times more Potassium and 2.6 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 1.8 times more Calcium, 1.8 times more Iron, 2.1 times more Magnesium, 3.1 times more Manganese, 2 times more Phosphorus, 110 times more Selenium, 7.5 times more Sodium and 2.1 times more Zinc than Raw Carrots.
Both Raw Carrots and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour contains 7.3 times more Energy, 33.4 times more Fat, 19.7 times more Saturated Fat, 260 times more Omega 3, 14.3 times more Omega 6, 5.3 times more Carbohydrate, 2.4 times more Sugars, 2.8 times more Fructose, 2 times more Fiber and 5.8 times more Protein than Raw Carrots.
Both Raw Carrots as well as White Gluten-Free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.