Lets compare vitamin content per 14 ounces of Soy Flour, defatted vs Carrots:
Soy flour, defatted has 10.6 times more Vitamin B1, 4.4 times more Vitamin B2, 2.7 times more Vitamin B3, 7.3 times more Vitamin B5, 4.2 times more Vitamin B6 and 16.1 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 417.5 times more Vitamin A, more Vitamin C, 5.5 times more Vitamin E and 3.2 times more Vitamin K than Soy flour, defatted.
Both Soy flour, defatted as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Soy Flour, defatted vs Carrots:
Soy flour, defatted has 7.3 times more Calcium, 90.3 times more Copper, 30.8 times more Iron, 24.2 times more Magnesium, 21.1 times more Manganese, 19.3 times more Phosphorus, 7.5 times more Potassium, 17 times more Selenium and 10.3 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.5 times more Sodium and 12.2 times more Water than Soy flour, defatted.
Comparison of macro-nutrients per 14 ounces:
Soy flour, defatted has 8 times more Energy, 5.1 times more Fat, 31.5 times more Omega 3, 4.7 times more Omega 6, 3.5 times more Carbohydrate, 3.5 times more Sugars, 6.3 times more Fiber and 55.3 times more Protein than Raw Carrots.
Both Soy flour, defatted as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.