Lets compare vitamin content per 5 ounces of Cooked Chopped Frozen Broccoli vs Canned Harvard Beets with Liquids:
Boiled Chopped Frozen Broccoli has 51 times more Vitamin A, 5.5 times more Vitamin B1, 1.6 times more Vitamin B2, 5.5 times more Vitamin B3, 1.8 times more Vitamin B5, 2.4 times more Vitamin B6, 1.9 times more Vitamin B9 and 16.7 times more Vitamin C than Canned Harvard Beets Solids and Liquids.
Both Boiled Chopped Frozen Broccoli as well as Canned Harvard Beets Solids and Liquids have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Chopped Frozen Broccoli vs Canned Harvard Beets with Liquids:
Boiled Chopped Frozen Broccoli has 3 times more Calcium, 1.7 times more Iron, 2.9 times more Phosphorus and 1.2 times more Zinc than Canned Harvard Beets Solids and Liquids.
While Canned Harvard Beets Solids and Liquids contain 2.9 times more Copper, 1.5 times more Magnesium, 1.6 times more Selenium and 14.7 times more Sodium than Boiled Chopped Frozen Broccoli.
Both Boiled Chopped Frozen Broccoli and Canned Harvard Beets Solids and Liquids have similar amounts of Manganese, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Chopped Frozen Broccoli has 21 times more Omega 3 and 3.7 times more Protein than Canned Harvard Beets Solids and Liquids.
While Canned Harvard Beets Solids and Liquids contain 2.6 times more Energy and 3.4 times more Carbohydrate than Boiled Chopped Frozen Broccoli.
Both Boiled Chopped Frozen Broccoli and Canned Harvard Beets Solids and Liquids have similar amounts of Fiber per 5 oz.
Both Boiled Chopped Frozen Broccoli as well as Canned Harvard Beets Solids and Liquids have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.