Nutrient Comparison: Ginger Root VS Cooked Broccoli Raab per 5 oz
Compare the macro and micronutrient content in 5 oz of Ginger Root versus 5 oz of Cooked Broccoli Raab to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Ginger Root vs Cooked Broccoli Raab:
- 5 oz of Cooked Broccoli Raab contain more Vitamin A, 6.8 times more Vitamin B1, 4.1 times more Vitamin B2, 2.7 times more Vitamin B3, 2.2 times more Vitamin B5, 1.4 times more Vitamin B6, 6.5 times more Vitamin B9, 7.4 times more Vitamin C, 9.7 times more Vitamin E and 2560 times more Vitamin K than Raw Ginger Root.
- 5 ounces of Ginger Root have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Ginger Root as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Ginger Root vs Cooked Broccoli Raab:
- 5 ounces of Ginger Root have 3 times more Copper, 1.6 times more Magnesium and 1.2 times more Potassium than Cooked Broccoli Raab.
- While 5 oz of Cooked Broccoli Raab contain 7.4 times more Calcium, 2.1 times more Iron, 1.7 times more Manganese, 2.4 times more Phosphorus, 1.9 times more Selenium, 4.3 times more Sodium and 1.6 times more Zinc than Raw Ginger Root.
- Both Ginger Root and Cooked Broccoli Raab contain similar levels of Water per five ounces.
- 5 ounces of Ginger Root lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Ginger Root have 3.2 times more Energy, 5.7 times more Carbohydrate and 2.7 times more Sugars than Cooked Broccoli Raab.
- While 5 oz of Cooked Broccoli Raab contain 5.9 times more Omega 3, 1.4 times more Fiber and 2.1 times more Protein than Raw Ginger Root.
- 5 ounces of Cooked Broccoli Raab provide inadequate amounts of Energy
- Both Raw Ginger Root as well as Cooked Broccoli Raab provide inadequate amounts of Omega 6 in five ounces.