Lets compare vitamin content per 14 ounces of Boiled Carrots vs Toasted Rye Bread:
Boiled and Drained Carrots have 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.
While Toasted Rye Bread contains 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.
Both Boiled and Drained Carrots as well as Toasted Rye Bread have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Carrots vs Toasted Rye Bread:
Boiled and Drained Carrots have 1.3 times more Potassium and 2.9 times more Water than Toasted Rye Bread.
While Toasted Rye Bread contains 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.
Comparison of macro-nutrients per 14 ounces:
Toasted Rye Bread contains 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, 2.1 times more Fiber and 12.4 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Toasted Rye Bread have similar amounts of Sugars per 14 oz.
Both Boiled and Drained Carrots as well as Toasted Rye Bread have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.