Lets compare vitamin content per 100 grams of Carrots vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Raw Carrots have 1.5 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 2.7 times more Vitamin B1, 5.5 times more Vitamin B2 and 1.4 times more Vitamin B3 than Raw Carrots.
Comparing minerals per 100 grams for Carrots vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Raw Carrots have 2.6 times more Potassium and 2.7 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 1.8 times more Calcium, 1.6 times more Copper, 2.5 times more Iron, 2.6 times more Magnesium, 3.5 times more Manganese, 2.2 times more Phosphorus, 7.4 times more Sodium and 2.4 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 7.5 times more Energy, 38.9 times more Fat, 417.5 times more Omega 3, 15.7 times more Omega 6, 5.1 times more Carbohydrate, 2.1 times more Sugars, 2.5 times more Fructose, 1.8 times more Fiber and 7.8 times more Protein than Raw Carrots.
Both Raw Carrots as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.