Nutrient Comparison: Cooked Broccoli Raab VS Canned Whiskey Sour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Broccoli Raab versus 1 kg of Canned Whiskey Sour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Broccoli Raab vs Canned Whiskey Sour:
- 1 kilogram of Cooked Broccoli Raab has 227 times more Vitamin A, 15.4 times more Vitamin B1, 23.3 times more Vitamin B2, 100.8 times more Vitamin B3, 56 times more Vitamin B5, more Vitamin B6, more Vitamin B9 and 23.1 times more Vitamin C than Canned Whiskey Sour.
- 1 kilogram of Canned Whiskey Sour have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooked Broccoli Raab as well as Canned Whiskey Sour have insufficient amounts of Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooked Broccoli Raab vs Canned Whiskey Sour:
- 1 kilogram of Cooked Broccoli Raab has more Calcium, 8.3 times more Copper, 127 times more Iron, 27 times more Magnesium, 63.3 times more Manganese, 13.7 times more Phosphorus, 31.2 times more Potassium, 13 times more Selenium, 1.3 times more Sodium and 9 times more Zinc than Canned Whiskey Sour.
- Both Cooked Broccoli Raab and Canned Whiskey Sour contain similar levels of Water per one kilogram.
- 1 kilogram of Canned Whiskey Sour lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Broccoli Raab has 28 times more Fiber and more Protein than Canned Whiskey Sour.
- While 1 kg of Canned Whiskey Sour contains 4.8 times more Energy and 4.3 times more Carbohydrate than Cooked Broccoli Raab.
- 1 kilogram of Cooked Broccoli Raab provide inadequate amounts of Energy
- 1 kilogram of Canned Whiskey Sour provide inadequate amounts of Fiber and Protein