Nutrient Comparison: Dried Fresh Chinese Jujube VS Cooked Broccoli Raab per 14 oz
Compare the macro and micronutrient content in 14 oz of Dried Fresh Chinese Jujube versus 14 oz of Cooked Broccoli Raab to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Dried Fresh Chinese Jujube vs Cooked Broccoli Raab:
- 14 ounces of Dried Fresh Chinese Jujube have 5.9 times more Vitamin C than Cooked Broccoli Raab.
- While 14 oz of Cooked Broccoli Raab contain 3.6 times more Vitamin B1 and 2.6 times more Vitamin B2 than Dried Fresh Chinese Jujube.
- Both Dried Fresh Chinese Jujube as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Dried Fresh Chinese Jujube vs Cooked Broccoli Raab:
- 14 ounces of Dried Fresh Chinese Jujube have 3.1 times more Copper, 4 times more Iron and 81.8 times more Manganese than Cooked Broccoli Raab.
- While 14 oz of Cooked Broccoli Raab contain 1.9 times more Calcium, 1.6 times more Potassium, more Selenium, 11.2 times more Sodium, 1.4 times more Zinc and 4.5 times more Water than Dried Fresh Chinese Jujube.
- Both Dried Fresh Chinese Jujube and Cooked Broccoli Raab contain similar levels of Phosphorus per 14 ounces.
- 14 ounces of Dried Fresh Chinese Jujube lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Dried Fresh Chinese Jujube have 11.2 times more Energy, 23.2 times more Carbohydrate, 85.8 times more Fructose, 2.1 times more Fiber and 1.2 times more Protein than Cooked Broccoli Raab.
- 14 ounces of Cooked Broccoli Raab provide inadequate amounts of Energy