Nutrient Comparison: Cider Vinegar VS Cooked Chopped Frozen Broccoli per 5 oz
Compare the macro and micronutrient content in 5 oz of Cider Vinegar 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 Cider Vinegar vs Cooked Chopped Frozen Broccoli:
- 5 oz of Boiled Chopped Frozen Broccoli contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cider Vinegar.
- 5 ounces of Cider Vinegar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Cider Vinegar 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 Cider Vinegar vs Cooked Chopped Frozen Broccoli:
- 5 oz of Boiled Chopped Frozen Broccoli contain 4.7 times more Calcium, 4.3 times more Copper, 3.1 times more Iron, 2.6 times more Magnesium, 6.1 times more Phosphorus, 1.9 times more Potassium and 7 times more Zinc than Cider Vinegar.
- Both Cider Vinegar and Cooked Chopped Frozen Broccoli contain similar levels of Manganese and Water per five ounces.
- 5 ounces of Cider Vinegar lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus and Zinc
- Both Cider Vinegar as well as Boiled Chopped Frozen Broccoli lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Boiled Chopped Frozen Broccoli contain more Omega 3, 5.8 times more Carbohydrate, 3.7 times more Sugars, more Fiber and more Protein than Cider Vinegar.
- 5 ounces of Cider Vinegar provide inadequate amounts of Omega 3, Carbohydrate, Fiber and Protein
- Both Cider Vinegar as well as Boiled Chopped Frozen Broccoli provide inadequate amounts of Energy and Omega 6 in five ounces.