Nutrient Comparison: Frozen Chopped Broccoli VS Canned Guava Nectar with Vitamin C per 100 g
Compare the macro and micronutrient content in 100 g of Frozen Chopped Broccoli versus 100 g of Canned Guava Nectar with Vitamin C to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Frozen Chopped Broccoli vs Canned Guava Nectar with Vitamin C:
- 100 grams of Frozen Chopped Broccoli have 17.7 times more Vitamin B1, 32 times more Vitamin B2, 2.8 times more Vitamin B3, 3.5 times more Vitamin B5, 13 times more Vitamin B6, 22.3 times more Vitamin B9, 2.7 times more Vitamin C, 24.4 times more Vitamin E and 81.1 times more Vitamin K than Canned Guava Nectar with Vitamin C.
- 100 grams of Canned Guava Nectar with Vitamin C have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
Comparing minerals per 100 grams for Frozen Chopped Broccoli vs Canned Guava Nectar with Vitamin C:
- 100 grams of Frozen Chopped Broccoli have 7 times more Calcium, 2.2 times more Copper, 2.1 times more Iron, 9 times more Magnesium, 5.1 times more Manganese, 25 times more Phosphorus, 5.4 times more Potassium and 16 times more Zinc than Canned Guava Nectar with Vitamin C.
- Both Frozen Chopped Broccoli and Canned Guava Nectar with Vitamin C contain similar levels of Water per 100 grams.
- 100 grams of Canned Guava Nectar with Vitamin C lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Frozen Chopped Broccoli have 3 times more Fiber and 31.2 times more Protein than Canned Guava Nectar with Vitamin C.
- While 100 g of Canned Guava Nectar with Vitamin C contain 2.4 times more Energy, 3.4 times more Carbohydrate, 9.6 times more Sugars and 6.9 times more Fructose than Frozen Chopped Broccoli, Unprepared.
- 100 grams of Frozen Chopped Broccoli provide inadequate amounts of Energy
- 100 grams of Canned Guava Nectar with Vitamin C provide inadequate amounts of Protein