Nutrient Comparison: Boiled Broccoli VS Cooking Wine per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Broccoli versus 5 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Broccoli vs Cooking Wine:
- 5 ounces of Boiled Broccoli have more Vitamin A, more Vitamin B1, 12.3 times more Vitamin B2, 5.5 times more Vitamin B3, 10 times more Vitamin B6, 108 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooking Wine.
- 5 ounces of Cooking Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Boiled and Drained Broccoli as well as Cooking Wine have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled Broccoli vs Cooking Wine:
- 5 ounces of Boiled Broccoli have 4.4 times more Calcium, 5.5 times more Copper, 1.7 times more Iron, 2.1 times more Magnesium, 4.5 times more Phosphorus, 3.3 times more Potassium, 8 times more Selenium and 5.6 times more Zinc than Cooking Wine.
- While 5 oz of Cooking Wine contain 15.3 times more Sodium than Boiled and Drained Broccoli.
- Both Boiled Broccoli and Cooking Wine contain similar levels of Water per five ounces.
- 5 ounces of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Broccoli have more Omega 3, more Fiber and 4.8 times more Protein than Cooking Wine.
- Both Boiled Broccoli and Cooking Wine offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Cooking Wine provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled and Drained Broccoli as well as Cooking Wine provide inadequate amounts of Energy and Omega 6 in five ounces.