Nutrient Comparison: Phyllo dough VS Cooked Broccoli Raab per 14 oz
Compare the macro and micronutrient content in 14 oz of Phyllo dough 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 Phyllo dough vs Cooked Broccoli Raab:
- 14 ounces of Phyllo dough have 3.2 times more Vitamin B1, 2.4 times more Vitamin B2, 2 times more Vitamin B3 and 1.2 times more Vitamin B9 than Cooked Broccoli Raab.
- While 14 oz of Cooked Broccoli Raab contain more Vitamin A, 1.5 times more Vitamin B5, 7.3 times more Vitamin B6, more Vitamin C, 31.6 times more Vitamin E and 102.4 times more Vitamin K than Phyllo dough.
- 14 ounces of Phyllo dough have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- Both Phyllo dough as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Phyllo dough vs Cooked Broccoli Raab:
- 14 ounces of Phyllo dough have 1.3 times more Copper, 2.5 times more Iron, 1.3 times more Manganese, 17.9 times more Selenium and 8.6 times more Sodium than Cooked Broccoli Raab.
- While 14 oz of Cooked Broccoli Raab contain 10.7 times more Calcium, 1.8 times more Magnesium, 4.6 times more Potassium and 2.8 times more Water than Phyllo dough.
- Both Phyllo dough and Cooked Broccoli Raab contain similar levels of Phosphorus and Zinc per 14 ounces.
- 14 ounces of Phyllo dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Phyllo dough have 12 times more Energy, 11.5 times more Fat, 16.5 times more Saturated Fat, 28.3 times more Omega 6, 16.9 times more Carbohydrate and 1.9 times more Protein than Cooked Broccoli Raab.
- While 14 oz of Cooked Broccoli Raab contain 4.3 times more Omega 3 and 1.5 times more Fiber than Phyllo dough.
- 14 ounces of Cooked Broccoli Raab provide inadequate amounts of Energy and Omega 6