Lets compare vitamin content per 5 ounces of Carrots vs Enriched White Wheat Flour for Cake:
Raw Carrots have more Vitamin A, 4.2 times more Vitamin B6, more Vitamin C, 33 times more Vitamin E and 44 times more Vitamin K than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 13.5 times more Vitamin B1, 7.4 times more Vitamin B2, 6.9 times more Vitamin B3, 1.7 times more Vitamin B5 and 9.8 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots as well as Enriched Cake White Wheat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Enriched White Wheat Flour for Cake:
Raw Carrots have 2.4 times more Calcium, 3 times more Potassium, 34.5 times more Sodium and 7.1 times more Water than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 3.1 times more Copper, 24.4 times more Iron, 1.3 times more Magnesium, 4.4 times more Manganese, 2.4 times more Phosphorus, 49 times more Selenium and 2.6 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 15.3 times more Sugars and 1.6 times more Fiber than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 8.8 times more Energy, 11 times more Omega 3, 3.6 times more Omega 6, 8.1 times more Carbohydrate and 8.8 times more Protein than Raw Carrots.
Both Raw Carrots as well as Enriched Cake White Wheat Flour have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.