Lets compare vitamin content per 100 grams of Light Rye Flour vs Cooked Chopped Frozen Broccoli:
Light Rye Flour has 6 times more Vitamin B1, 1.7 times more Vitamin B3, 2.4 times more Vitamin B5 and 1.8 times more Vitamin B6 than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains more Vitamin A, 2.4 times more Vitamin B9, more Vitamin C, 1.6 times more Vitamin E and 14.9 times more Vitamin K than Light Rye Flour.
Both Light Rye Flour and Boiled Chopped Frozen Broccoli have similar amounts of Vitamin B2 per 100 g.
Both Light Rye Flour as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Light Rye Flour vs Cooked Chopped Frozen Broccoli:
Light Rye Flour has 6.3 times more Copper, 1.5 times more Iron, 2.5 times more Magnesium, 5.2 times more Manganese, 2.7 times more Phosphorus, 1.6 times more Potassium, 25.1 times more Selenium and 4.8 times more Zinc than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 2.5 times more Calcium and 8 times more Water than Light Rye Flour.
Comparison of macro-nutrients per 100 grams:
Light Rye Flour has 12.8 times more Energy, 11.1 times more Fat, 2 times more Omega 3, 38.5 times more Omega 6, 14.3 times more Carbohydrate, 2.7 times more Fiber and 3.2 times more Protein than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 1.6 times more Sugars than Light Rye Flour.
Both Light Rye Flour as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.