Lets compare vitamin content per 1 kilogram of Bread, whole-wheat, prepared from recipe, toasted vs Carrots:
Bread, whole-wheat, prepared from recipe, toasted has 4 times more Vitamin B1, 3.9 times more Vitamin B2, 4 times more Vitamin B3, 1.2 times more Vitamin B5, 1.4 times more Vitamin B6, 3.5 times more Vitamin B9 and 1.3 times more Vitamin E than Raw Carrots.
While Raw Carrots contain more Vitamin A, more Vitamin C and 1.3 times more Vitamin K than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Bread, whole-wheat, prepared from recipe, toasted vs Carrots:
Bread, whole-wheat, prepared from recipe, toasted has 6.2 times more Copper, 11.3 times more Iron, 7.4 times more Magnesium, 14.5 times more Manganese, 5.9 times more Phosphorus, 425 times more Selenium, 5.5 times more Sodium and 6.9 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.4 times more Water than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted and Raw Carrots have similar amounts of Calcium and Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Bread, whole-wheat, prepared from recipe, toasted has 7.4 times more Energy, 24.6 times more Fat, 27.3 times more Saturated Fat, 174.5 times more Omega 3, 28.8 times more Omega 6, 5.9 times more Carbohydrate, 2.4 times more Fiber and 9.9 times more Protein than Raw Carrots.
Both Bread, whole-wheat, prepared from recipe, toasted and Raw Carrots have similar amounts of Sugars per 1 kg.
Both Bread, whole-wheat, prepared from recipe, toasted as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.