Comparing Nutrients in 5 ounces Boiled Butterbur with Salt VS Cooked Frozen Brussels Sprouts with Salt

Macros Ratio

	Protein	Fat	Carbs
Boiled Butterbur with Salt	9%	2%	89%
Cooked Frozen Brussels Sprouts with Salt	28%	7%	65%

Macro Nutrients

	Boiled Butterbur with Salt	Cooked Frozen Brussels Sprouts with Salt	Recommended Dietary Allowance
Energy	0.39% 11.3kcal	2.05% 59.5kcal	2900kcal per day for Men 19-50 years
Fat	0.029% 0.028g	0.57% 0.55g	97g per day for Men 19-50 years
Saturated Fat	NA	0.36% 0.11g	32g per day for Men 19-50 years
Omega 3	NA	11.4% 0.18g	1.6g per day for Men 19-50 years
Omega 6	NA	0.49% 0.084g	17g per day for Men 19-50 years
Cholesterol	0% 0mg	0% 0mg	290mg per day for Men 19-50 years
Carbohydrate	2.36% 3.06g	9.07% 11.8g	130g per day for Men 19-50 years
Sugars	NA	4.07% 2.95g	72.5g per day for Men 19-50 years	Limit added sugars in the diet to less than 10% of total calories [Guidelines 2020]
Fructose	NA	NA	72.5g per day for Men 19-50 years	≤50g/day or ~10% of energy has no deleterious effect on lipid and glucose control and of ≤100g/day does not influence body weight[PMC2991323]
Glucose	NA	NA	g per day for Men 19-50 years
Sucrose	NA	NA	g per day for Men 19-50 years
Fiber	NA	15.3% 5.8g	38g per day for Men 19-50 years
Protein	0.58% 0.33g	9.2% 5.16g	56g per day for Men 19-50 years

Vitamins

	Boiled Butterbur with Salt	Cooked Frozen Brussels Sprouts with Salt	Recommended Dietary Allowance
Vitamin A	0.16% 1.4μg	7.24% 65.2μg	900μg per day for Men 19-50 years	RAE, retinol activity equivalents
Vitamin B1	1.2% 0.014mg	12% 0.15mg	1.2mg per day for Men 19-50 years	Thiamine
Vitamin B2	1.1% 0.014mg	12.3% 0.16mg	1.3mg per day for Men 19-50 years	Riboflavin
Vitamin B3	0.89% 0.14mg	4.76% 0.76mg	16mg per day for Men 19-50 years	Niacin, nicotinic acid, niacinamide
Vitamin B5	0.51% 0.026mg	9.7% 0.48mg	5mg per day for Men 19-50 years	Pantothenic acid
Vitamin B6	5.67% 0.074mg	31.5% 0.41mg	1.3mg per day for Men 19-50 years	Pyridoxine
Vitamin B7	NA	NA	30μg per day for Men 19-50 years	Biotin
Vitamin B9	1.4% 5.67μg	35.8% 143μg	400μg per day for Men 19-50 years	Folates and Folic Acid
Vitamin B12	0% 0μg	0% 0μg	2.4μg per day for Men 19-50 years	Cobalamin
Vitamin C	29.8% 26.8mg	72% 64.8mg	90mg per day for Men 19-50 years	Ascorbic acid
Vitamin D	0% 0IU	0% 0IU	600IU per day for Men 19-50 years	Calciferol, cholecalciferol, ergocalciferol
Vitamin E	NA	4.8% 0.72mg	15mg per day for Men 19-50 years	Tocopherols and Tocotrienols
Vitamin K	NA	229% 274μg	120μg per day for Men 19-50 years	Phytomenadione or phylloquinone

Minerals

	Boiled Butterbur with Salt	Cooked Frozen Brussels Sprouts with Salt	Recommended Dietary Allowance
Calcium	8.36% 83.6mg	3.7% 37mg	1000mg per day for Men 19-50 years
Copper	9.3% 0.084mg	5.35% 0.048mg	0.9mg per day for Men 19-50 years
Fluoride	NA	NA	4000μg per day for Men 19-50 years	Fluoride is a mineral that helps prevent tooth decay and helps keep your bones strong. [RDA]
Iron	1.77% 0.14mg	8.5% 0.68mg	8mg per day for Men 19-50 years
Magnesium	2.7% 11.3mg	6.07% 25.5mg	420mg per day for Men 19-50 years
Manganese	9.6% 0.22mg	12.7% 0.29mg	2.3mg per day for Men 19-50 years
Molybdenum	NA	NA	45μg per day for Men 19-50 years	Molybdenum is an essential trace element that is naturally present in many foods [RDA]
Phosphorus	1.4% 9.92mg	11.3% 79.4mg	700mg per day for Men 19-50 years
Potassium	14.8% 502mg	12% 411mg	3400mg per day for Men 19-50 years
Selenium	2.3% 1.28μg	1.55% 0.85μg	55μg per day for Men 19-50 years
Sodium	22.7% 340mg	24.5% 367mg	1500mg per day for Men 19-50 years
Zinc	1.16% 0.13mg	3.1% 0.34mg	11mg per day for Men 19-50 years
Water	3.7% 137g	3.32% 123g	3700g per day for Men 19-50 years

Nutrient Comparison: Boiled Butterbur with Salt VS Cooked Frozen Brussels Sprouts with Salt per 5 oz

Compare the macro and micronutrient content in 5 oz of Boiled Butterbur with Salt versus 5 oz of Cooked Frozen Brussels Sprouts with Salt to make informed dietary choices. Explore their nutritional differences and benefits.

Lets compare vitamin content per 5 ounces of Boiled Butterbur with Salt vs Cooked Frozen Brussels Sprouts with Salt:

• 5 oz of Boiled Frozen Brussels Sprouts, drained with Salt contain 46 times more Vitamin A, 10.3 times more Vitamin B1, 11.3 times more Vitamin B2, 5.4 times more Vitamin B3, 19 times more Vitamin B5, 5.6 times more Vitamin B6, 25.3 times more Vitamin B9 and 2.4 times more Vitamin C than Boiled and Drained Butterbur with Salt.
• 5 ounces of Boiled Butterbur with Salt have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
• Both Boiled and Drained Butterbur with Salt as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.

Comparing minerals per 5 ounces for Boiled Butterbur with Salt vs Cooked Frozen Brussels Sprouts with Salt:

• 5 ounces of Boiled Butterbur with Salt have 2.3 times more Calcium, 1.7 times more Copper and 1.2 times more Potassium than Cooked Frozen Brussels Sprouts with Salt.
• While 5 oz of Boiled Frozen Brussels Sprouts, drained with Salt contain 4.8 times more Iron, 2.3 times more Magnesium, 1.3 times more Manganese, 8 times more Phosphorus and 2.7 times more Zinc than Boiled and Drained Butterbur with Salt.
• Both Boiled Butterbur with Salt and Cooked Frozen Brussels Sprouts with Salt contain similar levels of Sodium and Water per five ounces.
• 5 ounces of Boiled Butterbur with Salt lack sufficient amounts of Iron, Magnesium, Phosphorus and Zinc
• Both Boiled and Drained Butterbur with Salt as well as Boiled Frozen Brussels Sprouts, drained with Salt lack sufficient amounts of Selenium in five ounces.

Comparison of macro-nutrients per 5 ounces:

• 5 oz of Boiled Frozen Brussels Sprouts, drained with Salt contain 3.9 times more Carbohydrate and 15.8 times more Protein than Boiled and Drained Butterbur with Salt.
• 5 ounces of Boiled Butterbur with Salt provide inadequate amounts of Carbohydrate and Protein
• Both Boiled and Drained Butterbur with Salt as well as Boiled Frozen Brussels Sprouts, drained with Salt provide inadequate amounts of Energy in five ounces.