Nutrient Comparison: Boiled Broccoli VS Pillsbury, Crusty French Loaf, refrigerated dough per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Broccoli versus 1 kg of Pillsbury, Crusty French Loaf, refrigerated dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Broccoli vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 1 kilogram of Boiled Broccoli has more Vitamin A and more Vitamin C than Pillsbury, Crusty French Loaf, refrigerated dough.
- 1 kilogram of Pillsbury, Crusty French Loaf, refrigerated dough have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 1 kilogram for Boiled Broccoli vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 1 kilogram of Boiled Broccoli has 2.1 times more Calcium and 2.3 times more Water than Pillsbury, Crusty French Loaf, refrigerated dough.
- While 1 kg of Pillsbury, Crusty French Loaf, refrigerated dough contains 3.4 times more Iron and 14 times more Sodium than Boiled and Drained Broccoli.
- 1 kilogram of Pillsbury, Crusty French Loaf, refrigerated dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Broccoli has 1.3 times more Fiber than Pillsbury, Crusty French Loaf, refrigerated dough.
- While 1 kg of Pillsbury, Crusty French Loaf, refrigerated dough contains 6.9 times more Energy, 7 times more Fat, 8.5 times more Saturated Fat, 6.5 times more Carbohydrate, 3.6 times more Sugars and 3.6 times more Protein than Boiled and Drained Broccoli.
- 1 kilogram of Boiled Broccoli provide inadequate amounts of Energy