Nutrient Comparison: Cooked Broccoli Raab VS Pillsbury, Crusty French Loaf, refrigerated dough per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Broccoli Raab versus 100 g of Pillsbury, Crusty French Loaf, refrigerated dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Broccoli Raab vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 100 grams of Cooked Broccoli Raab have more Vitamin A and more Vitamin C than Pillsbury, Crusty French Loaf, refrigerated dough.
- 100 grams of Pillsbury, Crusty French Loaf, refrigerated dough have insufficient amounts of Vitamin A and Vitamin C
Comparing minerals per 100 grams for Cooked Broccoli Raab vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 100 grams of Cooked Broccoli Raab have 6.2 times more Calcium and 2.4 times more Water than Pillsbury, Crusty French Loaf, refrigerated dough.
- While 100 g of Pillsbury, Crusty French Loaf, refrigerated dough contain 1.8 times more Iron and 10.3 times more Sodium than Cooked Broccoli Raab.
- 100 grams of Pillsbury, Crusty French Loaf, refrigerated dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Pillsbury, Crusty French Loaf, refrigerated dough contain 9.7 times more Energy, 5.5 times more Fat, 7.5 times more Saturated Fat, 14.9 times more Carbohydrate, 8.2 times more Sugars and 2.2 times more Protein than Cooked Broccoli Raab.
- Both Cooked Broccoli Raab and Pillsbury, Crusty French Loaf, refrigerated dough offer comparable quantities of Fiber per 100 grams.
- 100 grams of Cooked Broccoli Raab provide inadequate amounts of Energy