Lets compare vitamin content per 7 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener vs Broccoli:
Raw Broccoli contains more Vitamin A, 3.6 times more Vitamin B1, 7.8 times more Vitamin B2, 29 times more Vitamin B3, 3.9 times more Vitamin B5, 4.7 times more Vitamin B6, 63 times more Vitamin B9, more Vitamin C, 4.3 times more Vitamin E and 46.2 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Canned Ginger Root, Pickled, With Artificial Sweetener vs Broccoli:
Canned Ginger Root, Pickled, With Artificial Sweetener has 1.6 times more Calcium, 2.2 times more Manganese and 27.5 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 2.7 times more Copper, 2.6 times more Iron, 5.3 times more Magnesium, 33 times more Phosphorus, 8.8 times more Potassium, 6.3 times more Selenium and 10.3 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Raw Broccoli have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Broccoli contains 1.7 times more Energy, 12.6 times more Omega 3, 1.4 times more Carbohydrate, more Sugars and 8.5 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Raw Broccoli have similar amounts of Fiber per 7 oz.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.