Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Frozen Chopped Broccoli:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 3.4 times more Vitamin B1, 3.3 times more Vitamin B2 and 3 times more Vitamin B3 than Frozen Chopped Broccoli, Unprepared.
While Frozen Chopped Broccoli, Unprepared contains 1.4 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Frozen Chopped Broccoli:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.9 times more Copper, 1.7 times more Magnesium, 1.7 times more Manganese, 1.5 times more Phosphorus, 21.3 times more Sodium and 1.2 times more Zinc than Frozen Chopped Broccoli, Unprepared.
While Frozen Chopped Broccoli, Unprepared contains 1.7 times more Potassium and 2.8 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Frozen Chopped Broccoli, Unprepared have similar amounts of Calcium and Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 11.9 times more Energy, 32.2 times more Fat, 8 times more Omega 3, 50.6 times more Omega 6, 10.3 times more Carbohydrate, 7.3 times more Sugars, 1.7 times more Fructose, 1.6 times more Fiber and 2.6 times more Protein than Frozen Chopped Broccoli, Unprepared.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Frozen Chopped Broccoli, Unprepared have insufficient amounts of Glucose and Sucrose in 100 g.