Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour versus 100 g of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Cooked Frozen Carrots:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 8.3 times more Vitamin B1, 1.7 times more Vitamin B6 and 2.8 times more Vitamin B9 than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 1.9 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Cooked Frozen Carrots:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.4 times more Copper, 1.7 times more Iron, 3.8 times more Magnesium, 4 times more Manganese, 4.1 times more Phosphorus, 15.3 times more Selenium, 9.2 times more Sodium and 2.2 times more Zinc than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 2 times more Water 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 Cooked Frozen Carrots contain similar levels of Calcium and Potassium per 100 grams.
- 100 grams of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 6.9 times more Energy, 12.1 times more Fat, 5.2 times more Carbohydrate, 5.5 times more Fructose and 9.7 times more Protein than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 1.4 times more Sugars 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 Cooked Frozen Carrots offer comparable quantities of Fiber per 100 grams.
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein