Lets compare vitamin content per 5 ounces of Canned Jumbo Olives vs Cooked Chopped Frozen Broccoli:
Canned Ripe Jumbo Olives have 1.3 times more Vitamin E than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 3 times more Vitamin A, 18.3 times more Vitamin B1, more Vitamin B2, 20.8 times more Vitamin B3, 18.3 times more Vitamin B5, 10.8 times more Vitamin B6, more Vitamin B9, 26.7 times more Vitamin C and 62.9 times more Vitamin K than Canned Ripe Jumbo Olives.
Both Canned Ripe Jumbo Olives as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Canned Jumbo Olives vs Cooked Chopped Frozen Broccoli:
Canned Ripe Jumbo Olives have 2.8 times more Calcium, 6.6 times more Copper, 5.4 times more Iron, 1.3 times more Selenium and 66.8 times more Sodium than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 3.3 times more Magnesium, 11.2 times more Manganese, 16.3 times more Phosphorus, 15.8 times more Potassium and 1.3 times more Zinc than Canned Ripe Jumbo Olives.
Both Canned Ripe Jumbo Olives and Boiled Chopped Frozen Broccoli have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Ripe Jumbo Olives have 2.9 times more Energy, 57.3 times more Fat, 50.5 times more Saturated Fat and 41.8 times more Omega 6 than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains more Sugars and 3.2 times more Protein than Canned Ripe Jumbo Olives.
Both Canned Ripe Jumbo Olives and Boiled Chopped Frozen Broccoli have similar amounts of Omega 3, Carbohydrate and Fiber per 5 oz.
Both Canned Ripe Jumbo Olives as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.