Lets compare vitamin content per 5 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Boiled Carrots:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 5.8 times more Vitamin B1, 8.2 times more Vitamin B2, 5.9 times more Vitamin B3 and 1.3 times more Vitamin E than Boiled and Drained Carrots.
Comparing minerals per 5 ounces for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Boiled Carrots:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.9 times more Calcium, 15.2 times more Copper, 4.8 times more Iron, 9.6 times more Magnesium, 10.9 times more Manganese, 7.8 times more Phosphorus, 35.7 times more Selenium, 8.7 times more Sodium and 6.8 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots 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 Boiled and Drained Carrots have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 9.4 times more Energy, 64.4 times more Fat, 46 times more Saturated Fat, 1772 times more Omega 3, 36.2 times more Omega 6, 5.4 times more Carbohydrate, 1.2 times more Sugars, 3.7 times more Fiber and 15.5 times more Protein than Boiled and Drained Carrots.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Boiled and Drained Carrots have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.