Lets compare vitamin content per 1 pound of Medium Rye flour vs Boiled Carrots:
Medium Rye flour has 4.3 times more Vitamin B1, 2.6 times more Vitamin B2, 2.7 times more Vitamin B3, 2.1 times more Vitamin B5, 1.8 times more Vitamin B6, 2.4 times more Vitamin B9 and 1.4 times more Vitamin E than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, more Vitamin C and 2.3 times more Vitamin K than Medium Rye flour.
Both Medium Rye 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 Medium Rye flour vs Boiled Carrots:
Medium Rye flour has 19.5 times more Copper, 7.5 times more Iron, 6.3 times more Magnesium, 15.6 times more Manganese, 7.5 times more Phosphorus, 1.6 times more Potassium, 20.6 times more Selenium and 10.9 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 29 times more Sodium and 8.2 times more Water than Medium Rye flour.
Both Medium Rye flour and Boiled and Drained Carrots have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Medium Rye flour has 10 times more Energy, 8.4 times more Fat, 98 times more Omega 3, 6.9 times more Omega 6, 9.2 times more Carbohydrate, 3.9 times more Fiber and 14.3 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 3.1 times more Sugars than Medium Rye flour.
Both Medium Rye flour as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.