Lets compare vitamin content per 100 grams of Broccoli vs TINKYADA Cooked Brown Rice Flour Pasta:
Raw Broccoli has more Vitamin A, 1.4 times more Vitamin B2, 2.2 times more Vitamin B5, 2.3 times more Vitamin B6, 15.8 times more Vitamin B9, more Vitamin C, more Vitamin E and 338.7 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 1.3 times more Vitamin B1 and 2.3 times more Vitamin B3 than Raw Broccoli.
Both Raw Broccoli as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Broccoli vs TINKYADA Cooked Brown Rice Flour Pasta:
Raw Broccoli has 9.4 times more Calcium, 1.4 times more Iron, 12.6 times more Potassium, 8.3 times more Sodium and 1.4 times more Water than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 1.4 times more Copper, 1.7 times more Magnesium, 5.8 times more Manganese, 1.3 times more Phosphorus, 4.4 times more Selenium and 2 times more Zinc than Raw Broccoli.
Comparison of macro-nutrients per 100 grams:
Raw Broccoli has 4.5 times more Omega 3, more Sugars and 1.5 times more Fiber than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 4.1 times more Energy, 4.5 times more Fat, 8.7 times more Omega 6 and 4.8 times more Carbohydrate than Raw Broccoli.
Both Raw Broccoli and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Protein per 100 g.
Both Raw Broccoli as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.