Nutrient Comparison: Cooked Broccoli Raab VS Canned Whiskey Sour per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Broccoli Raab versus 14 oz of Canned Whiskey Sour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Broccoli Raab vs Canned Whiskey Sour:
- 14 ounces of Cooked Broccoli Raab have 227 times more Vitamin A, 15.4 times more Vitamin B1, 23.3 times more Vitamin B2, 100.8 times more Vitamin B3, 56 times more Vitamin B5, more Vitamin B6, more Vitamin B9 and 23.1 times more Vitamin C than Canned Whiskey Sour.
- 14 ounces of Canned Whiskey Sour have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooked Broccoli Raab as well as Canned Whiskey Sour have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Broccoli Raab vs Canned Whiskey Sour:
- 14 ounces of Cooked Broccoli Raab have more Calcium, 8.3 times more Copper, 127 times more Iron, 27 times more Magnesium, 63.3 times more Manganese, 13.7 times more Phosphorus, 31.2 times more Potassium, 13 times more Selenium, 1.3 times more Sodium and 9 times more Zinc than Canned Whiskey Sour.
- Both Cooked Broccoli Raab and Canned Whiskey Sour contain similar levels of Water per 14 ounces.
- 14 ounces of Canned Whiskey Sour lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Broccoli Raab have 28 times more Fiber and more Protein than Canned Whiskey Sour.
- While 14 oz of Canned Whiskey Sour contain 4.8 times more Energy and 4.3 times more Carbohydrate than Cooked Broccoli Raab.
- 14 ounces of Cooked Broccoli Raab provide inadequate amounts of Energy
- 14 ounces of Canned Whiskey Sour provide inadequate amounts of Fiber and Protein