Nutrient Comparison: Red Anjou Pears VS Cooked Broccoli Raab per 100 g
Compare the macro and micronutrient content in 100 g of Red Anjou Pears 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 Red Anjou Pears vs Cooked Broccoli Raab:
- 100 g of Cooked Broccoli Raab contain 227 times more Vitamin A, 14.1 times more Vitamin B1, 5 times more Vitamin B2, 12.4 times more Vitamin B3, 8.5 times more Vitamin B5, 5.6 times more Vitamin B6, 10.1 times more Vitamin B9, 7.1 times more Vitamin C, 21.1 times more Vitamin E and 52.2 times more Vitamin K than Raw Red Anjou Pears.
- 100 grams of Red Anjou Pears have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin E
Comparing minerals per 100 grams for Red Anjou Pears vs Cooked Broccoli Raab:
- 100 g of Cooked Broccoli Raab contain 10.7 times more Calcium, 6.7 times more Iron, 3.9 times more Magnesium, 6.8 times more Manganese, 6.3 times more Phosphorus, 2.8 times more Potassium, 13 times more Selenium, 56 times more Sodium and 4.2 times more Zinc than Raw Red Anjou Pears.
- Both Red Anjou Pears and Cooked Broccoli Raab contain similar levels of Copper and Water per 100 grams.
- 100 grams of Red Anjou Pears lack sufficient amounts of Calcium, Magnesium, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Red Anjou Pears have 2.5 times more Energy, 4.8 times more Carbohydrate, 15.4 times more Sugars and 27 times more Fructose than Cooked Broccoli Raab.
- While 100 g of Cooked Broccoli Raab contain 11.6 times more Protein than Raw Red Anjou Pears.
- Both Red Anjou Pears and Cooked Broccoli Raab offer comparable quantities of Fiber per 100 grams.
- 100 grams of Red Anjou Pears provide inadequate amounts of Protein
- 100 grams of Cooked Broccoli Raab provide inadequate amounts of Energy