Nutrient Comparison: Cooked Broccoli Raab VS Ginger Root per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Broccoli Raab versus 1 kg of Ginger Root to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Broccoli Raab vs Ginger Root:
- 1 kilogram of Cooked Broccoli Raab has more Vitamin A, 6.8 times more Vitamin B1, 4.1 times more Vitamin B2, 2.7 times more Vitamin B3, 2.2 times more Vitamin B5, 1.4 times more Vitamin B6, 6.5 times more Vitamin B9, 7.4 times more Vitamin C, 9.7 times more Vitamin E and 2560 times more Vitamin K than Ginger Root.
- 1 kilogram of Ginger Root have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Cooked Broccoli Raab as well as Raw Ginger Root have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Broccoli Raab vs Ginger Root:
- 1 kilogram of Cooked Broccoli Raab has 7.4 times more Calcium, 2.1 times more Iron, 1.7 times more Manganese, 2.4 times more Phosphorus, 1.9 times more Selenium, 4.3 times more Sodium and 1.6 times more Zinc than Ginger Root.
- While 1 kg of Raw Ginger Root contains 3 times more Copper and 1.6 times more Magnesium than Cooked Broccoli Raab.
- Both Cooked Broccoli Raab and Ginger Root contain similar levels of Potassium and Water per one kilogram.
- 1 kilogram of Ginger Root lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Broccoli Raab has 5.9 times more Omega 3, 1.4 times more Fiber and 2.1 times more Protein than Ginger Root.
- While 1 kg of Raw Ginger Root contains 3.2 times more Energy, 5.7 times more Carbohydrate and 2.7 times more Sugars than Cooked Broccoli Raab.
- 1 kilogram of Cooked Broccoli Raab provide inadequate amounts of Energy
- Both Cooked Broccoli Raab as well as Raw Ginger Root provide inadequate amounts of Omega 6 in one kilogram.