Lets compare vitamin content per 5 ounces of Whole Wheat Flour vs Carrots:
Whole-grain Wheat Flour has 7.6 times more Vitamin B1, 2.8 times more Vitamin B2, 5 times more Vitamin B3, 2.2 times more Vitamin B5, 2.9 times more Vitamin B6 and 2.3 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, more Vitamin C and 6.9 times more Vitamin K than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Raw Carrots have similar amounts of Vitamin E per 5 oz.
Both Whole-grain 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 Whole Wheat Flour vs Carrots:
Whole-grain Wheat Flour has 9.1 times more Copper, 12 times more Iron, 11.4 times more Magnesium, 28.4 times more Manganese, 10.2 times more Phosphorus, 618 times more Selenium and 10.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 34.5 times more Sodium and 8.2 times more Water than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Raw Carrots have similar amounts of Calcium and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Whole-grain Wheat Flour has 8.3 times more Energy, 10.4 times more Fat, 13.4 times more Saturated Fat, 36.5 times more Omega 3, 10.9 times more Omega 6, 7.5 times more Carbohydrate, 3.8 times more Fiber and 14.2 times more Protein than Raw Carrots.
While Raw Carrots contain 11.6 times more Sugars than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour as well as Raw Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.