Lets compare vitamin content per 1 pound of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Frozen Carrots:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 8.6 times more Vitamin B1, 9.7 times more Vitamin B2, 8.2 times more Vitamin B3 and 2.4 times more Vitamin E than Frozen Carrots, Unprepared.
Comparing minerals per 1 pound for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Frozen Carrots:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.3 times more Calcium, 3.5 times more Copper, 3.7 times more Iron, 8 times more Magnesium, 9.9 times more Manganese, 7.1 times more Phosphorus, 35.7 times more Selenium, 7.5 times more Sodium and 4.1 times more Zinc than Frozen Carrots, Unprepared.
While Frozen Carrots, Unprepared contain 3 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Frozen Carrots, Unprepared have similar amounts of Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 9.1 times more Energy, 25.2 times more Fat, 29.4 times more Saturated Fat, 104.2 times more Omega 3, 12.7 times more Omega 6, 5.6 times more Carbohydrate, 3.4 times more Fiber and 15.1 times more Protein than Frozen Carrots, Unprepared.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Frozen Carrots, Unprepared have similar amounts of Sugars per 1 lb.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Frozen Carrots, Unprepared have insufficient amounts of Fructose, Glucose and Sucrose in 1 lb.