Lets compare vitamin content per 100 grams of Boiled Carrots vs Whole Sorghum Flour:
Boiled and Drained Carrots have 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.
While Whole-grain Sorghum Flour contains 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.
Comparing minerals per 100 grams for Boiled Carrots vs Whole Sorghum Flour:
Boiled and Drained Carrots have 2.5 times more Calcium, 19.3 times more Sodium and 8.8 times more Water than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 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.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 1.8 times more Sugars than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 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.
Both Boiled and Drained Carrots as well as Whole-grain Sorghum Flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.