Lets compare vitamin content per 5 ounces of Boiled Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Boiled and Drained Carrots have 2 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3.8 times more Vitamin B1 and 2.2 times more Vitamin B9 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin B6 per 5 oz.
Comparing minerals per 5 ounces for Boiled Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Boiled and Drained Carrots have 1.4 times more Potassium and 2 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.4 times more Calcium, 6.5 times more Copper, 2.6 times more Iron, 4.2 times more Magnesium, 4.3 times more Manganese, 4.3 times more Phosphorus, 13.1 times more Selenium, 9.4 times more Sodium and 3.9 times more Zinc than Boiled and Drained Carrots.
Comparison of macro-nutrients per 5 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 7.3 times more Energy, 45.6 times more Fat, 4.9 times more Carbohydrate, 4.3 times more Fructose and 7.4 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Sugars and Fiber per 5 oz.
Both Boiled and Drained Carrots as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 5 oz.