Lets compare vitamin content per 7 ounces of Whole Sorghum Flour vs Boiled Carrots:
Whole-grain Sorghum Flour has 5 times more Vitamin B1, 1.4 times more Vitamin B2, 7 times more Vitamin B3, 2.3 times more Vitamin B5, 2.1 times more Vitamin B6 and 1.8 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 4.5 times more Vitamin C, 2.1 times more Vitamin E and 2.1 times more Vitamin K than Whole-grain Sorghum Flour.
Comparing minerals per 7 ounces for Whole Sorghum Flour vs Boiled Carrots:
Whole-grain Sorghum Flour has 14.9 times more Copper, 9.2 times more Iron, 12.3 times more Magnesium, 8.1 times more Manganese, 9.3 times more Phosphorus, 1.4 times more Potassium, 17.4 times more Selenium and 8.2 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2.5 times more Calcium, 19.3 times more Sodium and 8.8 times more Water than Whole-grain Sorghum Flour.
Comparison of macro-nutrients per 7 ounces:
Whole-grain Sorghum Flour has 10.3 times more Energy, 18.6 times more Fat, 17.6 times more Saturated Fat, 61 times more Omega 3, 15.4 times more Omega 6, 9.3 times more Carbohydrate, 2.2 times more Fiber and 11.1 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.8 times more Sugars than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour as well as Boiled and Drained Carrots have insufficient amounts of Fructose, Glucose and Sucrose in 7 oz.