Lets compare vitamin content per 14 ounces of Sauteed Red Sweet Peppers vs Broccoli:
Sauteed Red Sweet Peppers have 4.5 times more Vitamin A, 1.5 times more Vitamin B3, 2.1 times more Vitamin B6, 1.8 times more Vitamin C and 4 times more Vitamin E than Raw Broccoli.
While Raw Broccoli contains 1.3 times more Vitamin B1, 2.3 times more Vitamin B5, 31.5 times more Vitamin B9 and 6.2 times more Vitamin K than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Raw Broccoli have similar amounts of Vitamin B2 per 14 oz.
Both Sauteed Red Sweet Peppers as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sauteed Red Sweet Peppers vs Broccoli:
Raw Broccoli contains 6.7 times more Calcium, 2.9 times more Copper, 1.6 times more Iron, 1.8 times more Magnesium, 1.8 times more Manganese, 2.9 times more Phosphorus, 1.6 times more Potassium, 1.6 times more Sodium and 2.7 times more Zinc than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Raw Broccoli have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sauteed Red Sweet Peppers have 3.9 times more Energy, 34.5 times more Fat, 13.7 times more Saturated Fat, 12.3 times more Omega 3, 100.9 times more Omega 6, 2.5 times more Sugars and 3.4 times more Fructose than Raw Broccoli.
While Raw Broccoli contains 1.4 times more Fiber and 2.7 times more Protein than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Raw Broccoli have similar amounts of Carbohydrate per 14 oz.
Both Sauteed Red Sweet Peppers as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.