Lets compare vitamin content per 14 ounces of Cooked Shiitake Mushrooms with Salt vs Broccoli:
Cooked Shiitake Mushrooms with Salt have 1.5 times more Vitamin B2, 2.3 times more Vitamin B3, 6.3 times more Vitamin B5 and more Vitamin D than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 1.9 times more Vitamin B1, 3 times more Vitamin B9, 297.3 times more Vitamin C, more Vitamin E and more Vitamin K than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt and Raw Broccoli have similar amounts of Vitamin B6 per 14 oz.
Both Cooked Shiitake Mushrooms with Salt as well as Raw Broccoli have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Shiitake Mushrooms with Salt vs Broccoli:
Cooked Shiitake Mushrooms with Salt have 18.3 times more Copper, 9.9 times more Selenium, 7.3 times more Sodium and 3.2 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 15.7 times more Calcium, 1.7 times more Iron, 1.5 times more Magnesium, 2.3 times more Phosphorus and 2.7 times more Potassium than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt and Raw Broccoli have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Shiitake Mushrooms with Salt have 1.6 times more Energy, 2.2 times more Carbohydrate and 2.3 times more Sugars than Raw Broccoli.
While Raw Broccoli contains 21 times more Omega 3 and 1.8 times more Protein than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt and Raw Broccoli have similar amounts of Fiber per 14 oz.
Both Cooked Shiitake Mushrooms with Salt as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.