It's important to account for the fact that plant foods often come with antinutrients (lectins, phytates, oxalates) which block absorption of vitamins. Most plant sources also supply only incomplete amino acid profiles.
Also, plant foods often have their vitamins amounts listed in the form of precursors and not the bio-available kind that your body can utilize without a conversion process. So, iron in spinach? It's not heme-iron, so it's not so great when you consider the above along with a high oxalate payload. Vitamin A in carrots? It in carotinoids such as beta-carotine rather than retinol which is the format your body uses. Your body prefers bioavailable forms of vitamins and nutrients, rather than spending energy converting to usable formats.
This is why animal foods are so hard to beat for nutrient density. E.g., herbivore animals graze on plants, converting the nutrients into animal-appropriate formats and fuller-spectrum proteins.