Nutrient Comparison: Cooked Broccoli Raab VS Red Wine per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Broccoli Raab versus 100 g of Red Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Broccoli Raab vs Red Wine:
- 100 grams of Cooked Broccoli Raab have more Vitamin A, 33.8 times more Vitamin B1, 4.5 times more Vitamin B2, 9 times more Vitamin B3, 14.9 times more Vitamin B5, 3.9 times more Vitamin B6, 71 times more Vitamin B9, more Vitamin C, more Vitamin E and 640 times more Vitamin K than Red Wine.
- 100 grams of Red Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Broccoli Raab as well as Red Table Wine have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Broccoli Raab vs Red Wine:
- 100 grams of Cooked Broccoli Raab have 14.8 times more Calcium, 6.8 times more Copper, 2.8 times more Iron, 2.3 times more Magnesium, 2.9 times more Manganese, 3.6 times more Phosphorus, 2.7 times more Potassium, 6.5 times more Selenium, 14 times more Sodium and 3.9 times more Zinc than Red Wine.
- Both Cooked Broccoli Raab and Red Wine contain similar levels of Water per 100 grams.
- 100 grams of Red Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Broccoli Raab have more Omega 3, more Fiber and 54.7 times more Protein than Red Wine.
- While 100 g of Red Table Wine contain 3.4 times more Energy than Cooked Broccoli Raab.
- Both Cooked Broccoli Raab and Red Wine offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Cooked Broccoli Raab provide inadequate amounts of Energy
- 100 grams of Red Wine provide inadequate amounts of Omega 3, Fiber and Protein
- Both Cooked Broccoli Raab as well as Red Table Wine provide inadequate amounts of Omega 6 in 100 grams.