Lets compare vitamin content per 5 ounces of Whole Yellow Corn Flour vs Boiled Carrots:
Whole-grain Yellow Corn Flour has 3.7 times more Vitamin B1, 1.8 times more Vitamin B2, 2.9 times more Vitamin B3, 2.8 times more Vitamin B5, 2.4 times more Vitamin B6 and 1.8 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 77.5 times more Vitamin A, more Vitamin C, 2.5 times more Vitamin E and 45.7 times more Vitamin K than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Whole Yellow Corn Flour vs Boiled Carrots:
Whole-grain Yellow Corn Flour has 13.5 times more Copper, 7 times more Iron, 9.3 times more Magnesium, 3 times more Manganese, 9.1 times more Phosphorus, 1.3 times more Potassium, 22 times more Selenium and 8.7 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 4.3 times more Calcium, 11.6 times more Sodium and 8.3 times more Water than Whole-grain Yellow Corn Flour.
Comparison of macro-nutrients per 5 ounces:
Whole-grain Yellow Corn Flour has 10.3 times more Energy, 21.4 times more Fat, 18.1 times more Saturated Fat, 53 times more Omega 3, 19.6 times more Omega 6, 9.3 times more Carbohydrate, 2.4 times more Fiber and 9.1 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 5.4 times more Sugars than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.