Lets compare vitamin content per 100 grams of Oat Flour vs Broccoli:
Partially Debranned Oat Flour has 9.7 times more Vitamin B1 and 2.3 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 2.9 times more Vitamin B5, 1.4 times more Vitamin B6, 2 times more Vitamin B9, more Vitamin C and 31.8 times more Vitamin K than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Raw Broccoli have similar amounts of Vitamin B2 and Vitamin E per 100 g.
Both Partially Debranned Oat Flour as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oat Flour vs Broccoli:
Partially Debranned Oat Flour has 8.9 times more Copper, 5.5 times more Iron, 6.9 times more Magnesium, 19.1 times more Manganese, 6.8 times more Phosphorus, 13.6 times more Selenium and 7.8 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 1.7 times more Sodium and 10.4 times more Water than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Raw Broccoli have similar amounts of Calcium and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Partially Debranned Oat Flour has 11.9 times more Energy, 24.6 times more Fat, 14.1 times more Saturated Fat, 2.3 times more Omega 3, 65 times more Omega 6, 9.9 times more Carbohydrate, 2.5 times more Fiber and 5.2 times more Protein than Raw Broccoli.
While Raw Broccoli contains 2.1 times more Sugars than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Raw Broccoli have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.