Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Boiled Carrots:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 3.8 times more Vitamin B1 and 2.2 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Boiled and Drained Carrots have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Boiled Carrots:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.4 times more Calcium, 6.5 times more Copper, 2.6 times more Iron, 4.2 times more Magnesium, 4.3 times more Manganese, 4.3 times more Phosphorus, 13.1 times more Selenium, 9.4 times more Sodium and 3.9 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.4 times more Potassium and 2 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 7.3 times more Energy, 45.6 times more Fat, 4.9 times more Carbohydrate, 4.3 times more Fructose and 7.4 times more Protein than Boiled and Drained Carrots.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Boiled and Drained Carrots have similar amounts of Sugars and Fiber per 100 g.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Boiled and Drained Carrots have insufficient amounts of Glucose and Sucrose in 100 g.