Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Balsamic Vinegar per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Chopped Frozen Broccoli versus 14 oz of Balsamic Vinegar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Broccoli vs Balsamic Vinegar:
- 14 ounces of Cooked Chopped Frozen Broccoli have more Vitamin A and more Vitamin C than Balsamic Vinegar.
- 14 ounces of Balsamic Vinegar have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 14 ounces for Cooked Chopped Frozen Broccoli vs Balsamic Vinegar:
- 14 ounces of Cooked Chopped Frozen Broccoli have 1.2 times more Calcium, 1.3 times more Copper, 1.7 times more Manganese, 2.6 times more Phosphorus, 1.3 times more Potassium and 3.5 times more Zinc than Balsamic Vinegar.
- Both Cooked Chopped Frozen Broccoli and Balsamic Vinegar contain similar levels of Iron, Magnesium and Water per 14 ounces.
- 14 ounces of Balsamic Vinegar lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Chopped Frozen Broccoli have 6.3 times more Protein than Balsamic Vinegar.
- While 14 oz of Balsamic Vinegar contain 3.1 times more Energy, 3.2 times more Carbohydrate and 10.2 times more Sugars than Boiled Chopped Frozen Broccoli.
- 14 ounces of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy
- 14 ounces of Balsamic Vinegar provide inadequate amounts of Protein