Nutrient Comparison: Leavening agents, baking soda VS Cooked Broccoli Raab per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, baking soda versus 100 g of Cooked Broccoli Raab to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Leavening agents, baking soda vs Cooked Broccoli Raab:
- 100 g of Cooked Broccoli Raab contain 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 soda.
- 100 grams of Leavening agents, baking soda have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Leavening agents, baking soda as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Leavening agents, baking soda vs Cooked Broccoli Raab:
- 100 grams of Leavening agents, baking soda have 488.6 times more Sodium than Cooked Broccoli Raab.
- While 100 g of Cooked Broccoli Raab contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, 6.5 times more Selenium, more Zinc and 457.1 times more Water than Leavening agents, baking soda.
- 100 grams of Leavening agents, baking soda lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Broccoli Raab contain more Omega 3, more Carbohydrate, more Fiber and more Protein than Leavening agents, baking soda.
- 100 grams of Leavening agents, baking soda provide inadequate amounts of Omega 3, Carbohydrate, Fiber and Protein
- Both Leavening agents, baking soda as well as Cooked Broccoli Raab provide inadequate amounts of Energy and Omega 6 in 100 grams.