Lets compare vitamin content per 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Carrots:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 3.8 times more Vitamin B1 and 1.6 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 1.3 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Carrots have similar amounts of Vitamin B6 per 5 oz.
Comparing minerals per 5 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Carrots:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.2 times more Calcium, 2.5 times more Copper, 3 times more Iron, 3.5 times more Magnesium, 4.7 times more Manganese, 3.7 times more Phosphorus, 92 times more Selenium, 7.9 times more Sodium and 3.2 times more Zinc than Raw Carrots.
While Raw Carrots contain 1.9 times more Potassium and 2 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparison of macro-nutrients per 5 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 6.3 times more Energy, 34.2 times more Fat, 4.2 times more Carbohydrate, 2.8 times more Fructose and 6.1 times more Protein than Raw Carrots.
While Raw Carrots contain 1.6 times more Sugars than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Carrots have similar amounts of Fiber per 5 oz.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Raw Carrots have insufficient amounts of Glucose and Sucrose in 5 oz.