Lets compare vitamin content per 100 grams of Boiled Carrots vs Oat Flour:
Boiled and Drained Carrots have more Vitamin A, 1.2 times more Vitamin B6, more Vitamin C, 1.5 times more Vitamin E and 4.3 times more Vitamin K than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 10.5 times more Vitamin B1, 2.8 times more Vitamin B2, 2.3 times more Vitamin B3 and 2.3 times more Vitamin B9 than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Partially Debranned Oat Flour have similar amounts of Vitamin B5 per 100 g.
Both Boiled and Drained Carrots as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Oat Flour:
Boiled and Drained Carrots have 3.1 times more Sodium and 10.5 times more Water than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 1.8 times more Calcium, 25.7 times more Copper, 11.8 times more Iron, 14.4 times more Magnesium, 25.9 times more Manganese, 15.1 times more Phosphorus, 1.6 times more Potassium, 48.6 times more Selenium and 16 times more Zinc than Boiled and Drained Carrots.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 4.3 times more Sugars than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 11.5 times more Energy, 50.7 times more Fat, 53.6 times more Saturated Fat, 145 times more Omega 3, 36.6 times more Omega 6, 8 times more Carbohydrate, 2.2 times more Fiber and 19.3 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots as well as Partially Debranned Oat Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.