Lets compare vitamin content per 100 grams of Cooked Chopped Frozen Broccoli vs Canned Jumbo Olives:
Boiled Chopped Frozen Broccoli has 3 times more Vitamin A, 18.3 times more Vitamin B1, more Vitamin B2, 20.8 times more Vitamin B3, 18.3 times more Vitamin B5, 10.8 times more Vitamin B6, more Vitamin B9, 26.7 times more Vitamin C and 62.9 times more Vitamin K than Canned Ripe Jumbo Olives.
Both Boiled Chopped Frozen Broccoli and Canned Ripe Jumbo Olives have similar amounts of Vitamin E per 100 g.
Both Boiled Chopped Frozen Broccoli as well as Canned Ripe Jumbo Olives have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Chopped Frozen Broccoli vs Canned Jumbo Olives:
Boiled Chopped Frozen Broccoli has 3.3 times more Magnesium, 11.2 times more Manganese, 16.3 times more Phosphorus, 15.8 times more Potassium and 1.3 times more Zinc than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 2.8 times more Calcium, 6.6 times more Copper, 5.4 times more Iron, 1.3 times more Selenium and 66.8 times more Sodium than Boiled Chopped Frozen Broccoli.
Both Boiled Chopped Frozen Broccoli and Canned Ripe Jumbo Olives have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Chopped Frozen Broccoli has more Sugars and 3.2 times more Protein than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 2.9 times more Energy, 57.3 times more Fat, 50.5 times more Saturated Fat and 41.8 times more Omega 6 than Boiled Chopped Frozen Broccoli.
Both Boiled Chopped Frozen Broccoli and Canned Ripe Jumbo Olives have similar amounts of Omega 3, Carbohydrate and Fiber per 100 g.
Both Boiled Chopped Frozen Broccoli as well as Canned Ripe Jumbo Olives have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.