Lets compare vitamin content per 5 ounces of Low-fat Soy Flour vs Carrots:
Low-fat Soy Flour has 16.5 times more Vitamin B1, 4.8 times more Vitamin B2, 3 times more Vitamin B3, 5.7 times more Vitamin B5, 7.6 times more Vitamin B6 and 15.2 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 417.5 times more Vitamin A, more Vitamin C and 3.4 times more Vitamin K than Low-fat Soy Flour.
Both Low-fat Soy Flour and Raw Carrots have similar amounts of Vitamin E per 5 oz.
Both Low-fat Soy Flour as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Low-fat Soy Flour vs Carrots:
Low-fat Soy Flour has 8.6 times more Calcium, 35.6 times more Copper, 27.3 times more Iron, 23.8 times more Magnesium, 22 times more Manganese, 19.3 times more Phosphorus, 6.5 times more Potassium, 589 times more Selenium and 17.1 times more Zinc than Raw Carrots.
While Raw Carrots contain 7.7 times more Sodium and 19.2 times more Water than Low-fat Soy Flour.
Comparison of macro-nutrients per 5 ounces:
Low-fat Soy Flour has 9.1 times more Energy, 37.1 times more Fat, 40.3 times more Saturated Fat, 277.5 times more Omega 3, 36.6 times more Omega 6, 3.2 times more Carbohydrate, 2 times more Sugars, 5.7 times more Fiber and 53.6 times more Protein than Raw Carrots.
Both Low-fat Soy Flour as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.