Lets compare vitamin content per 100 grams of Whole Sorghum Flour vs Carrots:
Whole-grain Sorghum Flour has 5 times more Vitamin B1, 4.6 times more Vitamin B3, 2 times more Vitamin B5, 2.4 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 7.4 times more Vitamin C, 1.3 times more Vitamin E and 2.1 times more Vitamin K than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Raw Carrots have similar amounts of Vitamin B2 per 100 g.
Comparing minerals per 100 grams for Whole Sorghum Flour vs Carrots:
Whole-grain Sorghum Flour has 5.6 times more Copper, 10.5 times more Iron, 10.3 times more Magnesium, 8.8 times more Manganese, 7.9 times more Phosphorus, 122 times more Selenium and 6.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 2.8 times more Calcium, 23 times more Sodium and 8.6 times more Water than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Raw Carrots have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole-grain Sorghum Flour has 8.8 times more Energy, 13.9 times more Fat, 16.5 times more Saturated Fat, 30.5 times more Omega 3, 13.4 times more Omega 6, 8 times more Carbohydrate, 2.4 times more Fiber and 9.1 times more Protein than Raw Carrots.
While Raw Carrots contain 2.4 times more Sugars than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour as well as Raw Carrots have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.