Lets compare vitamin content per 5 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Carrots:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 5.8 times more Vitamin B1, 6.2 times more Vitamin B2, 3.9 times more Vitamin B3 and 2.1 times more Vitamin E than Raw Carrots.
Comparing minerals per 5 ounces for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Carrots:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.6 times more Calcium, 5.8 times more Copper, 5.5 times more Iron, 8 times more Magnesium, 11.8 times more Manganese, 6.7 times more Phosphorus, 250 times more Selenium, 7.3 times more Sodium and 5.6 times more Zinc than Raw Carrots.
While Raw 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 Raw 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 8 times more Energy, 48.3 times more Fat, 43.2 times more Saturated Fat, 886 times more Omega 3, 31.5 times more Omega 6, 4.6 times more Carbohydrate, 4 times more Fiber and 12.7 times more Protein than Raw Carrots.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Raw Carrots have similar amounts of Sugars per 5 oz.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Raw Carrots have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.