Lets compare vitamin content per 100 grams of Boiled Carrots vs Whole Wheat Flour:
Boiled and Drained Carrots have more Vitamin A, more Vitamin C, 1.5 times more Vitamin E and 7.2 times more Vitamin K than Whole-grain Wheat Flour.
While Whole-grain Wheat Flour contains 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.
Both Boiled and Drained Carrots as well as Whole-grain Wheat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Whole Wheat Flour:
Boiled and Drained Carrots have 29 times more Sodium and 8.4 times more Water than Whole-grain Wheat Flour.
While Whole-grain Wheat Flour contains 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.
Both Boiled and Drained Carrots and Whole-grain Wheat Flour have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 8.4 times more Sugars than Whole-grain Wheat Flour.
While Whole-grain Wheat Flour contains 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.
Both Boiled and Drained Carrots as well as Whole-grain Wheat Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.