Nutrient Comparison: Boiled Broccoli VS White Gluten-free Bread made with rice flour, corn starch or tapioca per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Broccoli versus 5 oz of White Gluten-free Bread made with rice flour, corn starch or tapioca to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Broccoli vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 5 ounces of Boiled Broccoli have more Vitamin A, 2.7 times more Vitamin B6, 3 times more Vitamin B9, more Vitamin C, 2.4 times more Vitamin E and 470.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 5 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 6 times more Vitamin B1, 4.1 times more Vitamin B2 and 5 times more Vitamin B3 than Boiled and Drained Broccoli.
- 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both Boiled and Drained Broccoli as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled Broccoli vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 5 ounces of Boiled Broccoli have 1.8 times more Magnesium, 1.3 times more Phosphorus, 3.9 times more Potassium, 4 times more Selenium and 2.1 times more Water than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 5 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 3.5 times more Calcium, 3.9 times more Iron and 10.9 times more Sodium than Boiled and Drained Broccoli.
- Both Boiled Broccoli and White Gluten-free Bread made with rice flour, corn starch or tapioca contain similar levels of Copper, Manganese and Zinc per five ounces.
- 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Broccoli have 7.9 times more Omega 3 than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 5 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 7.1 times more Energy, 12.8 times more Fat, 12.4 times more Saturated Fat, 9.7 times more Omega 6, 6.4 times more Carbohydrate, 2.5 times more Sugars, 1.3 times more Fiber and 1.8 times more Protein than Boiled and Drained Broccoli.
- 5 ounces of Boiled Broccoli provide inadequate amounts of Energy and Omega 6
- 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3