Lets compare vitamin content per 14 ounces of Oat Flour vs Carrots:
Partially Debranned Oat Flour has 10.5 times more Vitamin B1, 2.2 times more Vitamin B2, 1.5 times more Vitamin B3 and 1.7 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 1.4 times more Vitamin B5, more Vitamin C and 4.1 times more Vitamin K than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Raw Carrots have similar amounts of Vitamin B6 and Vitamin E per 14 oz.
Both Partially Debranned Oat Flour as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oat Flour vs Carrots:
Partially Debranned Oat Flour has 1.7 times more Calcium, 9.7 times more Copper, 13.3 times more Iron, 12 times more Magnesium, 28.1 times more Manganese, 12.9 times more Phosphorus, 340 times more Selenium and 13.3 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.6 times more Sodium and 10.3 times more Water than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Raw Carrots have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Partially Debranned Oat Flour has 9.9 times more Energy, 38 times more Fat, 50.2 times more Saturated Fat, 72.5 times more Omega 3, 31.9 times more Omega 6, 6.9 times more Carbohydrate, 2.3 times more Fiber and 15.8 times more Protein than Raw Carrots.
While Raw Carrots contain 5.9 times more Sugars than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Raw Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.