Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Broccoli:
Raw Broccoli contains more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Broccoli:
Leavening agents, baking powder, low-sodium have 92.2 times more Calcium, 11.2 times more Iron, 1.4 times more Magnesium, 2 times more Manganese, 104.1 times more Phosphorus, 32 times more Potassium, 2.7 times more Sodium and 1.8 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 2.6 times more Copper, 12.5 times more Selenium and 14.4 times more Water than Leavening agents, baking powder, low-sodium.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 2.9 times more Energy and 7.1 times more Carbohydrate than Raw Broccoli.
While Raw Broccoli contains 2.2 times more Omega 3, more Sugars and 28.2 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Raw Broccoli have similar amounts of Fiber per 100 g.
Both Leavening agents, baking powder, low-sodium as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.