Nutrient Comparison: Boiled Broccoli VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled Broccoli versus 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Boiled Broccoli vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 7 ounces of Boiled Broccoli have 2.2 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2.9 times more Vitamin B1, 2.6 times more Vitamin B2 and 2.5 times more Vitamin B3 than Boiled and Drained Broccoli.
Comparing minerals per 7 ounces for Boiled Broccoli vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 7 ounces of Boiled Broccoli have 2.4 times more Potassium and 2.8 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.5 times more Calcium, 1.5 times more Magnesium, 2.6 times more Manganese, 12.4 times more Sodium and 1.3 times more Zinc than Boiled and Drained Broccoli.
- Both Boiled Broccoli and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Copper, Iron and Phosphorus per seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 8.8 times more Energy, 22.8 times more Fat, 7 times more Omega 3, 30.8 times more Omega 6, 6.8 times more Carbohydrate, 7.1 times more Sugars, 1.5 times more Fiber and 3 times more Protein than Boiled and Drained Broccoli.
- 7 ounces of Boiled Broccoli provide inadequate amounts of Energy and Omega 6