Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Fuji Apples per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Chopped Frozen Broccoli versus 5 oz of Fuji Apples to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Chopped Frozen Broccoli vs Fuji Apples:
- 5 ounces of Cooked Chopped Frozen Broccoli have 25.5 times more Vitamin A, 4.2 times more Vitamin B1, 3.1 times more Vitamin B2, 6.5 times more Vitamin B3, 5.4 times more Vitamin B5, 2.9 times more Vitamin B6, 18.7 times more Vitamin B9, 7.3 times more Vitamin E and 88.1 times more Vitamin K than Fuji Apples.
- 5 ounces of Fuji Apples have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin E and Vitamin K
Comparing minerals per 5 ounces for Cooked Chopped Frozen Broccoli vs Fuji Apples:
- 5 ounces of Cooked Chopped Frozen Broccoli have 4.7 times more Calcium, 1.4 times more Copper, 6.1 times more Iron, 2.6 times more Magnesium, 7.2 times more Manganese, 3.8 times more Phosphorus, 1.3 times more Potassium and 7 times more Zinc than Fuji Apples.
- Both Cooked Chopped Frozen Broccoli and Fuji Apples contain similar levels of Water per five ounces.
- 5 ounces of Fuji Apples lack sufficient amounts of Calcium, Iron, Magnesium, Manganese, Phosphorus and Zinc
- Both Boiled Chopped Frozen Broccoli as well as Raw Fuji Apples with skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Chopped Frozen Broccoli have 1.4 times more Fiber and 15.5 times more Protein than Fuji Apples.
- While 5 oz of Raw Fuji Apples with skin contain 2.3 times more Energy, 2.8 times more Carbohydrate and 7.9 times more Sugars than Boiled Chopped Frozen Broccoli.
- 5 ounces of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy
- 5 ounces of Fuji Apples provide inadequate amounts of Protein