Lets compare vitamin content per 14 ounces of Toasted Rye Bread vs Boiled Carrots:
Toasted Rye Bread has 5.8 times more Vitamin B1, 7.5 times more Vitamin B2, 5.8 times more Vitamin B3, 1.4 times more Vitamin B5 and 7.4 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 2.1 times more Vitamin B6, 18 times more Vitamin C, 2.8 times more Vitamin E and 10.5 times more Vitamin K than Toasted Rye Bread.
Both Toasted Rye Bread as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Toasted Rye Bread vs Boiled Carrots:
Toasted Rye Bread has 2.7 times more Calcium, 12 times more Copper, 9.1 times more Iron, 4.3 times more Magnesium, 5.8 times more Manganese, 4.6 times more Phosphorus, 48.6 times more Selenium, 11.4 times more Sodium and 6.3 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.3 times more Potassium and 2.9 times more Water than Toasted Rye Bread.
Comparison of macro-nutrients per 14 ounces:
Toasted Rye Bread has 8.1 times more Energy, 20 times more Fat, 22.9 times more Saturated Fat, 66 times more Omega 3, 9.3 times more Omega 6, 6.5 times more Carbohydrate, 1.2 times more Sugars, 2.1 times more Fiber and 12.4 times more Protein than Boiled and Drained Carrots.
Both Toasted Rye Bread as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.