Lets compare vitamin content per 100 grams of Broccoli vs Pie crust, refrigerated, regular, baked:
Raw Broccoli has 3.2 times more Vitamin B2, 1.9 times more Vitamin B5, 8.8 times more Vitamin B6, 2 times more Vitamin B9, 15.6 times more Vitamin E and 254 times more Vitamin K than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 2 times more Vitamin B1 and 2 times more Vitamin B3 than Raw Broccoli.
Both Raw Broccoli as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Broccoli vs Pie crust, refrigerated, regular, baked:
Raw Broccoli has 3.9 times more Calcium, 2.3 times more Magnesium, 1.3 times more Phosphorus, 3.8 times more Potassium, 1.9 times more Zinc and 11.2 times more Water than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.6 times more Iron, 1.8 times more Selenium and 14.3 times more Sodium than Raw Broccoli.
Both Raw Broccoli and Pie crust, refrigerated, regular, baked have similar amounts of Copper and Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Broccoli has 1.9 times more Fiber than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 14.9 times more Energy, 77.5 times more Fat, 97.3 times more Saturated Fat, 2.3 times more Omega 3, 69.9 times more Omega 6 and 8.8 times more Carbohydrate than Raw Broccoli.
Both Raw Broccoli and Pie crust, refrigerated, regular, baked have similar amounts of Protein per 100 g.
Both Raw Broccoli as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 100 g.