Lets compare vitamin content per 100 grams of Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Raw Carrots have 1.3 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 1.6 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Raw Carrots have 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.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 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.
Both Raw Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 1.6 times more Sugars 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 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.
Both Raw Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Fiber per 100 g.
Both Raw 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 100 g.