Lets compare vitamin content per 5 ounces of Reduced Fat Commercial Italian Salad Dressing vs Cooked Chopped Frozen Broccoli:
Reduced Fat Commercial Italian Salad Dressing has 3.2 times more Vitamin E than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 51 times more Vitamin A, 4.6 times more Vitamin B1, 10.1 times more Vitamin B2, 4.9 times more Vitamin B3, more Vitamin B5, 2.4 times more Vitamin B6, 18.7 times more Vitamin B9, more Vitamin C and 7 times more Vitamin K than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing 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 Reduced Fat Commercial Italian Salad Dressing vs Cooked Chopped Frozen Broccoli:
Reduced Fat Commercial Italian Salad Dressing has 2.3 times more Selenium and 81 times more Sodium than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 2.2 times more Calcium, 1.8 times more Copper, 2.4 times more Iron, 3.3 times more Magnesium, 7.7 times more Manganese, 4.1 times more Phosphorus, 1.6 times more Potassium and 4.7 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing and Boiled Chopped Frozen Broccoli have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Reduced Fat Commercial Italian Salad Dressing has 3.6 times more Energy, 55.7 times more Fat, 46.3 times more Saturated Fat, 10.9 times more Omega 3, 213.5 times more Omega 6, 1.9 times more Carbohydrate and 6.2 times more Sugars than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains more Fiber and 7.9 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.