Lets compare vitamin content per 14 ounces of Boiled Broccoli vs Pie crust, standard-type, dry mix, prepared, baked:
Boiled and Drained Broccoli has more Vitamin A, 3.7 times more Vitamin B5, 3.6 times more Vitamin B6, 1.5 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 4.8 times more Vitamin B1, 1.5 times more Vitamin B2 and 4.3 times more Vitamin B3 than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Boiled Broccoli vs Pie crust, standard-type, dry mix, prepared, baked:
Boiled and Drained Broccoli has 1.4 times more Magnesium, 4.7 times more Potassium and 8.4 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 1.5 times more Calcium, 3.2 times more Iron, 1.6 times more Manganese, 1.3 times more Phosphorus, 13.8 times more Selenium and 17.8 times more Sodium than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Copper and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Broccoli has 1.8 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 14.3 times more Energy, 74.1 times more Fat, 97.6 times more Saturated Fat, 1.6 times more Omega 3, 71.6 times more Omega 6, 7 times more Carbohydrate and 2.8 times more Protein than Boiled and Drained Broccoli.
Both Boiled and Drained Broccoli as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.