Nutrient Comparison: Dried Ancho Peppers VS Cooked Chopped Frozen Broccoli per 5 oz
Compare the macro and micronutrient content in 5 oz of Dried Ancho Peppers versus 5 oz of Cooked Chopped Frozen Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Dried Ancho Peppers vs Cooked Chopped Frozen Broccoli:
- 5 ounces of Dried Ancho Peppers have 20 times more Vitamin A, 3.3 times more Vitamin B1, 27.8 times more Vitamin B2, 14 times more Vitamin B3, 7.3 times more Vitamin B5, 27.2 times more Vitamin B6 and 1.2 times more Vitamin B9 than Cooked Chopped Frozen Broccoli.
- While 5 oz of Boiled Chopped Frozen Broccoli contain 20.1 times more Vitamin C than Dried Ancho Peppers.
- Both Dried Ancho Peppers as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Dried Ancho Peppers vs Cooked Chopped Frozen Broccoli:
- 5 ounces of Dried Ancho Peppers have 1.8 times more Calcium, 14.9 times more Copper, 17.9 times more Iron, 8.7 times more Magnesium, 5.7 times more Manganese, 4.1 times more Phosphorus, 17 times more Potassium, 4.1 times more Selenium, 3.9 times more Sodium and 5.1 times more Zinc than Cooked Chopped Frozen Broccoli.
- While 5 oz of Boiled Chopped Frozen Broccoli contain 4 times more Water than Dried Ancho Peppers.
- 5 ounces of Cooked Chopped Frozen Broccoli lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Dried Ancho Peppers have 10 times more Energy, 68.3 times more Fat, 45.6 times more Saturated Fat, 3.9 times more Omega 3, 328.1 times more Omega 6, 9.6 times more Carbohydrate, 7.2 times more Fiber and 3.8 times more Protein than Cooked Chopped Frozen Broccoli.
- 5 ounces of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy and Omega 6