Lets compare vitamin content per 100 grams of Enriched White Wheat Flour for Cake vs Boiled Carrots:
Enriched Cake White Wheat Flour has 13.5 times more Vitamin B1, 9.8 times more Vitamin B2, 10.5 times more Vitamin B3, 2 times more Vitamin B5 and 13.3 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 4.6 times more Vitamin B6, more Vitamin C, 51.5 times more Vitamin E and 45.7 times more Vitamin K than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Enriched White Wheat Flour for Cake vs Boiled Carrots:
Enriched Cake White Wheat Flour has 8.2 times more Copper, 21.5 times more Iron, 1.6 times more Magnesium, 4.1 times more Manganese, 2.8 times more Phosphorus, 7 times more Selenium and 3.1 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2.1 times more Calcium, 2.2 times more Potassium, 29 times more Sodium and 7.2 times more Water than Enriched Cake White Wheat Flour.
Comparison of macro-nutrients per 100 grams:
Enriched Cake White Wheat Flour has 10.3 times more Energy, 22 times more Omega 3, 4.1 times more Omega 6, 9.5 times more Carbohydrate and 10.8 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 11.1 times more Sugars and 1.8 times more Fiber than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Boiled and Drained Carrots have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.