Lets compare vitamin content per 1 kilogram of Roasted Soy Flour vs Boiled Carrots:
Roasted Full-fat Soy Flour has 6.2 times more Vitamin B1, 21.4 times more Vitamin B2, 5.1 times more Vitamin B3, 5.2 times more Vitamin B5, 2.3 times more Vitamin B6, 16.2 times more Vitamin B9, 1.9 times more Vitamin E and 5.2 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 142 times more Vitamin A and more Vitamin C than Roasted Full-fat Soy Flour.
Both Roasted Full-fat Soy Flour as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Roasted Soy Flour vs Boiled Carrots:
Roasted Full-fat Soy Flour has 6.3 times more Calcium, 130.6 times more Copper, 17.1 times more Iron, 36.9 times more Magnesium, 13.4 times more Manganese, 15.9 times more Phosphorus, 8.7 times more Potassium, 10.7 times more Selenium and 17.9 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 4.8 times more Sodium and 23.7 times more Water than Roasted Full-fat Soy Flour.
Comparison of macro-nutrients per 1 kilogram:
Roasted Full-fat Soy Flour has 12.5 times more Energy, 121.4 times more Fat, 105.4 times more Saturated Fat, 1458 times more Omega 3, 125.1 times more Omega 6, 3.7 times more Carbohydrate, 2.2 times more Sugars, 3.2 times more Fiber and 50.1 times more Protein than Boiled and Drained Carrots.
Both Roasted Full-fat Soy Flour as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.