Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Cider Vinegar per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Chopped Frozen Broccoli versus 1 lb of Cider 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 Cider Vinegar:
- 1 pound of Cooked Chopped Frozen Broccoli has more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cider Vinegar.
- 1 pound of Cider Vinegar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled Chopped Frozen Broccoli as well as Cider Vinegar have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Chopped Frozen Broccoli vs Cider Vinegar:
- 1 pound of Cooked Chopped Frozen Broccoli has 4.7 times more Calcium, 4.3 times more Copper, 3.1 times more Iron, 2.6 times more Magnesium, 6.1 times more Phosphorus, 1.9 times more Potassium and 7 times more Zinc than Cider Vinegar.
- Both Cooked Chopped Frozen Broccoli and Cider Vinegar contain similar levels of Manganese and Water per one pound.
- 1 pound of Cider Vinegar lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus and Zinc
- Both Boiled Chopped Frozen Broccoli as well as Cider Vinegar lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Chopped Frozen Broccoli has more Omega 3, 5.8 times more Carbohydrate, 3.7 times more Sugars, more Fiber and more Protein than Cider Vinegar.
- 1 pound of Cider Vinegar provide inadequate amounts of Omega 3, Carbohydrate, Fiber and Protein
- Both Boiled Chopped Frozen Broccoli as well as Cider Vinegar provide inadequate amounts of Energy and Omega 6 in one pound.