Lets compare vitamin content per 100 grams of Roasted Soy Flour vs Carrots:
Roasted Full-fat Soy Flour has 6.2 times more Vitamin B1, 16.2 times more Vitamin B2, 3.3 times more Vitamin B3, 4.4 times more Vitamin B5, 2.5 times more Vitamin B6, 11.9 times more Vitamin B9, 3 times more Vitamin E and 5.4 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 139.2 times more Vitamin A and more Vitamin C than Roasted Full-fat Soy Flour.
Both Roasted Full-fat Soy Flour as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Roasted Soy Flour vs Carrots:
Roasted Full-fat Soy Flour has 5.7 times more Calcium, 49.4 times more Copper, 19.4 times more Iron, 30.8 times more Magnesium, 14.5 times more Manganese, 13.6 times more Phosphorus, 6.4 times more Potassium, 75 times more Selenium and 14.9 times more Zinc than Raw Carrots.
While Raw Carrots contain 5.8 times more Sodium and 23.2 times more Water than Roasted Full-fat Soy Flour.
Comparison of macro-nutrients per 100 grams:
Roasted Full-fat Soy Flour has 10.7 times more Energy, 91.1 times more Fat, 98.8 times more Saturated Fat, 729 times more Omega 3, 108.8 times more Omega 6, 3.2 times more Carbohydrate, 1.6 times more Sugars, 3.5 times more Fiber and 41 times more Protein than Raw Carrots.
Both Roasted Full-fat Soy Flour as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.