Lets compare vitamin content per 1 pound of Carrots vs Bread, whole-wheat, prepared from recipe, toasted:
Raw Carrots have more Vitamin A, more Vitamin C and 1.3 times more Vitamin K than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 4 times more Vitamin B1, 3.9 times more Vitamin B2, 4 times more Vitamin B3, 1.4 times more Vitamin B6, 3.5 times more Vitamin B9 and 1.3 times more Vitamin E than Raw Carrots.
Both Raw Carrots and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Vitamin B5 per 1 lb.
Both Raw Carrots as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Carrots vs Bread, whole-wheat, prepared from recipe, toasted:
Raw Carrots have 3.4 times more Water than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 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.
Both Raw Carrots and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Calcium and Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Bread, whole-wheat, prepared from recipe, toasted contains 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 Raw Carrots and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Sugars per 1 lb.
Both Raw Carrots as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.