Lets compare vitamin content per 1 pound of Low-fat Soy Flour vs Boiled Carrots:
Low-fat Soy Flour has 16.5 times more Vitamin B1, 6.4 times more Vitamin B2, 4.6 times more Vitamin B3, 6.7 times more Vitamin B5, 6.9 times more Vitamin B6 and 20.6 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 426 times more Vitamin A, more Vitamin C, 1.9 times more Vitamin E and 3.5 times more Vitamin K than Low-fat Soy Flour.
Both Low-fat Soy Flour as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Low-fat Soy Flour vs Boiled Carrots:
Low-fat Soy Flour has 9.5 times more Calcium, 94.1 times more Copper, 24.1 times more Iron, 28.5 times more Magnesium, 20.3 times more Manganese, 22.5 times more Phosphorus, 8.9 times more Potassium, 84.1 times more Selenium and 20.5 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 6.4 times more Sodium and 19.6 times more Water than Low-fat Soy Flour.
Comparison of macro-nutrients per 1 pound:
Low-fat Soy Flour has 10.6 times more Energy, 49.4 times more Fat, 43 times more Saturated Fat, 555 times more Omega 3, 42.1 times more Omega 6, 3.7 times more Carbohydrate, 2.7 times more Sugars, 5.3 times more Fiber and 65.5 times more Protein than Boiled and Drained Carrots.
Both Low-fat Soy Flour as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.