Lets compare vitamin content per 14 ounces of Canned Hot Pickled Peppers vs Broccoli:
Canned Hot Pickled Peppers have 1.4 times more Vitamin A than Raw Broccoli.
While Raw Broccoli contains 1.9 times more Vitamin B1, 5.1 times more Vitamin B2, 1.9 times more Vitamin B3, 2.9 times more Vitamin B5, 1.7 times more Vitamin B6, 4.8 times more Vitamin B9, 7.3 times more Vitamin C and 4.6 times more Vitamin K than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Broccoli have similar amounts of Vitamin E per 14 oz.
Both Canned Hot Pickled Peppers as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Hot Pickled Peppers vs Broccoli:
Canned Hot Pickled Peppers have 1.3 times more Calcium and 43.3 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 2.3 times more Iron, 3.5 times more Magnesium, 4 times more Manganese, 5.1 times more Phosphorus, 2.8 times more Potassium, 6.3 times more Selenium and 4.6 times more Zinc than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Broccoli have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Hot Pickled Peppers have 1.4 times more Fructose than Raw Broccoli.
While Raw Broccoli contains 1.5 times more Energy, 2.1 times more Omega 3, 1.5 times more Carbohydrate and 3.5 times more Protein than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Raw Broccoli have similar amounts of Sugars and Fiber per 14 oz.
Both Canned Hot Pickled Peppers as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.