Lets compare vitamin content per 100 grams of Whole Wheat Flour vs Boiled Carrots:
Whole-grain Wheat Flour has 7.6 times more Vitamin B1, 3.8 times more Vitamin B2, 7.7 times more Vitamin B3, 2.6 times more Vitamin B5, 2.7 times more Vitamin B6 and 3.1 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, more Vitamin C, 1.5 times more Vitamin E and 7.2 times more Vitamin K than Whole-grain Wheat Flour.
Both Whole-grain 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 Whole Wheat Flour vs Boiled Carrots:
Whole-grain Wheat Flour has 24.1 times more Copper, 10.6 times more Iron, 13.7 times more Magnesium, 26.2 times more Manganese, 11.9 times more Phosphorus, 1.5 times more Potassium, 88.3 times more Selenium and 13 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 29 times more Sodium and 8.4 times more Water than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Boiled and Drained Carrots have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole-grain Wheat Flour has 9.7 times more Energy, 13.9 times more Fat, 14.3 times more Saturated Fat, 73 times more Omega 3, 12.6 times more Omega 6, 8.8 times more Carbohydrate, 3.6 times more Fiber and 17.4 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 8.4 times more Sugars than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.