Lets compare vitamin content per 1 pound of Boiled Broccoli vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 6 times more Vitamin B1, 2.9 times more Vitamin B2 and 6.9 times more Vitamin B3 than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Vitamin E per 1 lb.
Comparing minerals per 1 pound for Boiled Broccoli vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Boiled and Drained Broccoli has 3 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 3 times more Calcium, 4.2 times more Copper, 2.4 times more Iron, 4.6 times more Magnesium, 8.7 times more Manganese, 3.5 times more Phosphorus, 15.6 times more Selenium, 12.4 times more Sodium and 3 times more Zinc than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 9.4 times more Energy, 28.3 times more Fat, 17.5 times more Saturated Fat, 14.9 times more Omega 3, 61.7 times more Omega 6, 6.2 times more Carbohydrate, 3 times more Sugars, 3.4 times more Fiber and 5 times more Protein than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Fructose per 1 lb.
Both Boiled and Drained Broccoli as well as Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 1 lb.