Lets compare vitamin content per 14 ounces of Cooked 51% Whole Wheat Pasta vs Broccoli:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 2.2 times more Vitamin B1 and 4.5 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains 2.5 times more Vitamin B5, 1.8 times more Vitamin B6, 3.2 times more Vitamin B9 and 7.8 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina and Raw Broccoli have similar amounts of Vitamin B2 per 14 oz.
Comparing minerals per 14 ounces for Cooked 51% Whole Wheat Pasta vs Broccoli:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 4.1 times more Copper, 2.3 times more Iron, 2.1 times more Magnesium, 4.9 times more Manganese, 1.7 times more Phosphorus, 13.7 times more Selenium and 2.7 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 3.9 times more Calcium, 4.1 times more Potassium, 5.5 times more Sodium and 1.5 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparison of macro-nutrients per 14 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 4.7 times more Energy, 4.1 times more Fat, 11.1 times more Omega 6, 4.7 times more Carbohydrate, 1.8 times more Fiber and 2.1 times more Protein than Raw Broccoli.
While Raw Broccoli contains 1.6 times more Omega 3 and 2 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw Broccoli have insufficient amounts of Fructose, Glucose and Sucrose in 14 oz.