Lets compare vitamin content per 1 kilogram of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Broccoli:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 7.1 times more Vitamin B1, 2.4 times more Vitamin B2, 6.9 times more Vitamin B3 and 1.5 times more Vitamin B9 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 3 times more Vitamin B6, more Vitamin C, more Vitamin E and 14.1 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Raw Broccoli have similar amounts of Vitamin B5 per 1 kg.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Tortillas, ready-to-bake or -fry, flour, refrigerated vs Broccoli:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 3.1 times more Calcium, 2.1 times more Copper, 5 times more Iron, 2.6 times more Manganese, 3.1 times more Phosphorus, 8.9 times more Selenium, 22.3 times more Sodium and 1.3 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 2.5 times more Potassium and 2.8 times more Water than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Raw Broccoli have similar amounts of Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 9 times more Energy, 21.6 times more Fat, 25.6 times more Saturated Fat, 3.6 times more Omega 3, 42.1 times more Omega 6, 7.4 times more Carbohydrate, 2.2 times more Sugars, 1.3 times more Fiber and 2.9 times more Protein than Raw Broccoli.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Raw Broccoli have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.