Lets compare vitamin content per 5 ounces of Enriched White Wheat Flour for Cake vs Carrots:
Enriched Cake White Wheat Flour has 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.
While Raw Carrots contain 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.
Both Enriched Cake White Wheat Flour as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Enriched White Wheat Flour for Cake vs Carrots:
Enriched Cake White Wheat Flour has 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.
While Raw Carrots contain 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.
Comparison of macro-nutrients per 5 ounces:
Enriched Cake White Wheat Flour has 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.
While Raw Carrots contain 15.3 times more Sugars and 1.6 times more Fiber than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Raw Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.