Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Boiled Broccoli:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 4 times more Vitamin B1 than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 1.4 times more Vitamin B6, 3.5 times more Vitamin B9 and 2.8 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Boiled Broccoli:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.8 times more Copper, 1.3 times more Iron, 2 times more Magnesium, 3.5 times more Manganese, 1.9 times more Phosphorus, 5.8 times more Selenium, 13.3 times more Sodium and 1.7 times more Zinc than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 1.8 times more Potassium and 2 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Boiled and Drained Broccoli have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 7.3 times more Energy, 20 times more Fat, 5.6 times more Carbohydrate, 2.1 times more Sugars, 2.1 times more Fructose and 2.4 times more Protein than Boiled and Drained Broccoli.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Boiled and Drained Broccoli have similar amounts of Fiber per 100 g.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Boiled and Drained Broccoli have insufficient amounts of Glucose and Sucrose in 100 g.