Lets compare vitamin content per 14 ounces of Canned Harvard Beets with Liquids vs Cooked Chopped Frozen Broccoli:
Boiled Chopped Frozen Broccoli contains 51 times more Vitamin A, 5.5 times more Vitamin B1, 1.6 times more Vitamin B2, 5.5 times more Vitamin B3, 1.8 times more Vitamin B5, 2.4 times more Vitamin B6, 1.9 times more Vitamin B9 and 16.7 times more Vitamin C than Canned Harvard Beets Solids and Liquids.
Both Canned Harvard Beets Solids and Liquids as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Harvard Beets with Liquids vs Cooked Chopped Frozen Broccoli:
Canned Harvard Beets Solids and Liquids have 2.9 times more Copper, 1.5 times more Magnesium, 1.6 times more Selenium and 14.7 times more Sodium than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 3 times more Calcium, 1.7 times more Iron and 2.9 times more Phosphorus than Canned Harvard Beets Solids and Liquids.
Both Canned Harvard Beets Solids and Liquids and Boiled Chopped Frozen Broccoli have similar amounts of Manganese, Potassium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Harvard Beets Solids and Liquids have 2.6 times more Energy and 3.4 times more Carbohydrate than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 21 times more Omega 3 and 3.7 times more Protein than Canned Harvard Beets Solids and Liquids.
Both Canned Harvard Beets Solids and Liquids and Boiled Chopped Frozen Broccoli have similar amounts of Fiber per 14 oz.
Both Canned Harvard Beets Solids and Liquids as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.