Lets compare vitamin content per 14 ounces of Phyllo dough vs Broccoli:
Phyllo dough has 7.6 times more Vitamin B1, 2.9 times more Vitamin B2, 6.4 times more Vitamin B3 and 1.4 times more Vitamin B9 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 1.9 times more Vitamin B5, 5.8 times more Vitamin B6, more Vitamin C, 9.8 times more Vitamin E and 40.6 times more Vitamin K than Phyllo dough.
Both Phyllo dough as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Phyllo dough vs Broccoli:
Phyllo dough has 2.1 times more Copper, 4.4 times more Iron, 2.3 times more Manganese, 9.3 times more Selenium and 14.6 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 4.3 times more Calcium, 1.4 times more Magnesium, 4.3 times more Potassium and 2.7 times more Water than Phyllo dough.
Both Phyllo dough and Raw Broccoli have similar amounts of Phosphorus and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Phyllo dough has 8.8 times more Energy, 16.2 times more Fat, 12.9 times more Saturated Fat, 17.9 times more Omega 6, 7.9 times more Carbohydrate and 2.5 times more Protein than Raw Broccoli.
While Raw Broccoli contains 1.3 times more Omega 3, 9.4 times more Sugars and 1.4 times more Fiber than Phyllo dough.
Both Phyllo dough as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.