Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Puddings, tapioca, ready-to-eat, fat free per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Chopped Frozen Broccoli versus 14 oz of Puddings, tapioca, ready-to-eat, fat free to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Broccoli vs Puddings, tapioca, ready-to-eat, fat free:
- 14 ounces of Cooked Chopped Frozen Broccoli have more Vitamin A, 4.2 times more Vitamin B1, 4.5 times more Vitamin B3, 9.1 times more Vitamin B5, 6.5 times more Vitamin B6, 28 times more Vitamin B9, 133.7 times more Vitamin C, 132 times more Vitamin E and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
- While 14 oz of Puddings, tapioca, ready-to-eat, fat free contain more Vitamin B12 than Boiled Chopped Frozen Broccoli.
- Both Cooked Chopped Frozen Broccoli and Puddings, tapioca, ready-to-eat, fat free provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Cooked Chopped Frozen Broccoli have insufficient amounts of Vitamin B12
- 14 ounces of Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled Chopped Frozen Broccoli as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Chopped Frozen Broccoli vs Puddings, tapioca, ready-to-eat, fat free:
- 14 ounces of Cooked Chopped Frozen Broccoli have 1.9 times more Copper, 5.5 times more Iron, 2.6 times more Magnesium, 20.3 times more Manganese, 2 times more Potassium and 1.6 times more Zinc than Puddings, tapioca, ready-to-eat, fat free.
- While 14 oz of Puddings, tapioca, ready-to-eat, fat free contain 1.6 times more Calcium, 1.3 times more Phosphorus and 17 times more Sodium than Boiled Chopped Frozen Broccoli.
- Both Cooked Chopped Frozen Broccoli and Puddings, tapioca, ready-to-eat, fat free contain similar levels of Water per 14 ounces.
- 14 ounces of Puddings, tapioca, ready-to-eat, fat free lack sufficient amounts of Copper, Iron, Magnesium, Manganese and Zinc
- Both Boiled Chopped Frozen Broccoli as well as Puddings, tapioca, ready-to-eat, fat free lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Chopped Frozen Broccoli have more Omega 3, more Fiber and 2.2 times more Protein than Puddings, tapioca, ready-to-eat, fat free.
- While 14 oz of Puddings, tapioca, ready-to-eat, fat free contain 3.4 times more Energy, 4 times more Carbohydrate and 9.6 times more Sugars than Boiled Chopped Frozen Broccoli.
- 14 ounces of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy
- 14 ounces of Puddings, tapioca, ready-to-eat, fat free provide inadequate amounts of Omega 3 and Fiber
- Both Boiled Chopped Frozen Broccoli as well as Puddings, tapioca, ready-to-eat, fat free provide inadequate amounts of Omega 6 in 14 ounces.