Lets compare vitamin content per 100 grams of ANCIENT HARVEST Cooked Gluten-free Pasta vs Broccoli:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 1.7 times more Vitamin B1 than Raw Broccoli.
While Raw Broccoli contains 31 times more Vitamin A, 1.3 times more Vitamin B2, 1.4 times more Vitamin B3, 2.7 times more Vitamin B5, 3.5 times more Vitamin B6, 7.9 times more Vitamin B9, more Vitamin C, 3.4 times more Vitamin E and more Vitamin K than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for ANCIENT HARVEST Cooked Gluten-free Pasta vs Broccoli:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 1.3 times more Copper, 2 times more Magnesium, 1.4 times more Phosphorus and 1.7 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 6.7 times more Calcium, 5 times more Potassium, 8.3 times more Sodium and 1.4 times more Water than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour and Raw Broccoli have similar amounts of Iron, Manganese and Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 4.5 times more Energy, 5.6 times more Fat, 18.6 times more Omega 6, 4.7 times more Carbohydrate and 1.3 times more Fiber than Raw Broccoli.
While Raw Broccoli contains 2 times more Omega 3 and 5.7 times more Sugars than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour and Raw Broccoli have similar amounts of Protein per 100 g.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour as well as Raw Broccoli have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.