Lets compare vitamin content per 1 kilogram of Cooked Corn And Rice Pasta vs Broccoli:
Raw Broccoli contains 7.8 times more Vitamin A, 1.4 times more Vitamin B1, 1.5 times more Vitamin B2, 2.7 times more Vitamin B3, 4.1 times more Vitamin B5, 4.7 times more Vitamin B6, 15.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Corn And Rice Pasta vs Broccoli:
Raw Broccoli contains 23.5 times more Calcium, 2.5 times more Copper, 3.3 times more Iron, 1.9 times more Magnesium, 2.2 times more Manganese, 2 times more Phosphorus, 13.2 times more Potassium, 8.3 times more Sodium, 1.5 times more Zinc and 1.5 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Broccoli have similar amounts of Selenium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Gluten-free Pasta from Corn And Rice Flour has 5.3 times more Energy, 2.7 times more Fat, 6.4 times more Omega 6 and 5.7 times more Carbohydrate than Raw Broccoli.
While Raw Broccoli contains 4.8 times more Omega 3, more Sugars and 1.9 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Broccoli have similar amounts of Protein per 1 kg.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Broccoli have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.