Nutrient Comparison: Pillsbury, Crusty French Loaf, refrigerated dough VS Cooked Broccoli Raab per 1 lb
Compare the macro and micronutrient content in 1 lb of Pillsbury, Crusty French Loaf, refrigerated dough versus 1 lb of Cooked Broccoli Raab to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Pillsbury, Crusty French Loaf, refrigerated dough vs Cooked Broccoli Raab:
- 1 lb of Cooked Broccoli Raab contains more Vitamin A and more Vitamin C than Pillsbury, Crusty French Loaf, refrigerated dough.
- 1 pound of Pillsbury, Crusty French Loaf, refrigerated dough have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 1 pound for Pillsbury, Crusty French Loaf, refrigerated dough vs Cooked Broccoli Raab:
- 1 pound of Pillsbury, Crusty French Loaf, refrigerated dough has 1.8 times more Iron and 10.3 times more Sodium than Cooked Broccoli Raab.
- While 1 lb of Cooked Broccoli Raab contains 6.2 times more Calcium and 2.4 times more Water than Pillsbury, Crusty French Loaf, refrigerated dough.
- 1 pound of Pillsbury, Crusty French Loaf, refrigerated dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Pillsbury, Crusty French Loaf, refrigerated dough has 9.7 times more Energy, 5.5 times more Fat, 7.5 times more Saturated Fat, 14.9 times more Carbohydrate, 8.2 times more Sugars and 2.2 times more Protein than Cooked Broccoli Raab.
- Both Pillsbury, Crusty French Loaf, refrigerated dough and Cooked Broccoli Raab offer comparable quantities of Fiber per one pound.
- 1 pound of Cooked Broccoli Raab provide inadequate amounts of Energy