Lets compare vitamin content per 1 kilogram of Cooked Chinese Broccoli vs Broccoli:
Cooked Chinese Broccoli has 2.6 times more Vitamin A, 1.3 times more Vitamin B1, 1.2 times more Vitamin B2 and 1.6 times more Vitamin B9 than Raw Broccoli.
While Raw Broccoli contains 1.5 times more Vitamin B3, 3.6 times more Vitamin B5, 2.5 times more Vitamin B6, 3.2 times more Vitamin C and 1.6 times more Vitamin E than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Broccoli have similar amounts of Vitamin K per 1 kg.
Both Cooked Chinese Broccoli as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Chinese Broccoli vs Broccoli:
Cooked Chinese Broccoli has 2.1 times more Calcium, 1.2 times more Copper and 1.3 times more Manganese than Raw Broccoli.
While Raw Broccoli contains 1.3 times more Iron, 1.6 times more Phosphorus, 1.9 times more Selenium and 4.7 times more Sodium than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Broccoli have similar amounts of Magnesium, Potassium, Zinc and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Chinese Broccoli has 4.1 times more Omega 3 than Raw Broccoli.
While Raw Broccoli contains 1.5 times more Energy, 1.7 times more Carbohydrate, 2 times more Sugars and 2.5 times more Protein than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Broccoli have similar amounts of Fiber per 1 kg.
Both Cooked Chinese Broccoli as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.