Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Red Wine Vinegar per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Chopped Frozen Broccoli versus 1 lb of Red Wine 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 Red Wine Vinegar:
- 1 pound of Cooked Chopped Frozen Broccoli has more Vitamin A and 80.2 times more Vitamin C than Red Wine Vinegar.
- 1 pound of Red Wine Vinegar have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 1 pound for Cooked Chopped Frozen Broccoli vs Red Wine Vinegar:
- 1 pound of Cooked Chopped Frozen Broccoli has 5.5 times more Calcium, 3.4 times more Copper, 1.4 times more Iron, 3.3 times more Magnesium, 4.8 times more Manganese, 6.1 times more Phosphorus, 3.6 times more Potassium and 9.3 times more Zinc than Red Wine Vinegar.
- Both Cooked Chopped Frozen Broccoli and Red Wine Vinegar contain similar levels of Water per one pound.
- 1 pound of Red Wine Vinegar lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Chopped Frozen Broccoli has 19.8 times more Carbohydrate, more Sugars, more Fiber and 77.5 times more Protein than Red Wine Vinegar.
- 1 pound of Red Wine Vinegar provide inadequate amounts of Carbohydrate, Fiber and Protein
- Both Boiled Chopped Frozen Broccoli as well as Red Wine Vinegar provide inadequate amounts of Energy in one pound.