Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Balsamic Vinegar per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Chopped Frozen Broccoli versus 1 lb of Balsamic Vinegar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Chopped Frozen Broccoli vs Balsamic Vinegar:
- 1 pound of Cooked Chopped Frozen Broccoli has more Vitamin A and more Vitamin C than Balsamic Vinegar.
- 1 pound of Balsamic Vinegar have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 1 pound for Cooked Chopped Frozen Broccoli vs Balsamic Vinegar:
- 1 pound of Cooked Chopped Frozen Broccoli has 1.2 times more Calcium, 1.3 times more Copper, 1.7 times more Manganese, 2.6 times more Phosphorus, 1.3 times more Potassium and 3.5 times more Zinc than Balsamic Vinegar.
- Both Cooked Chopped Frozen Broccoli and Balsamic Vinegar contain similar levels of Iron, Magnesium and Water per one pound.
- 1 pound of Balsamic Vinegar lack sufficient amounts of Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Chopped Frozen Broccoli has 6.3 times more Protein than Balsamic Vinegar.
- While 1 lb of Balsamic Vinegar contains 3.1 times more Energy, 3.2 times more Carbohydrate and 10.2 times more Sugars than Boiled Chopped Frozen Broccoli.
- 1 pound of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy
- 1 pound of Balsamic Vinegar provide inadequate amounts of Protein