Lets compare vitamin content per 14 ounces of Pie crust, refrigerated, regular, baked vs Boiled Broccoli:
Pie crust, refrigerated, regular, baked has 2.2 times more Vitamin B1 and 2.3 times more Vitamin B3 than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 3.3 times more Vitamin B2, 2.1 times more Vitamin B5, 10 times more Vitamin B6, 3.4 times more Vitamin B9, 29 times more Vitamin E and 352.8 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Boiled and Drained Broccoli have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, refrigerated, regular, baked vs Boiled Broccoli:
Pie crust, refrigerated, regular, baked has 1.7 times more Iron, 2.8 times more Selenium and 11.5 times more Sodium than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 3.3 times more Calcium, 2.3 times more Magnesium, 1.3 times more Phosphorus, 3.5 times more Potassium, 2 times more Zinc and 11.2 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Boiled and Drained Broccoli have similar amounts of Copper and Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, baked has 14.5 times more Energy, 70 times more Fat, 140.3 times more Saturated Fat, 1.2 times more Omega 3, 67.1 times more Omega 6, 8.2 times more Carbohydrate and 1.4 times more Protein than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 2.4 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Boiled and Drained Broccoli have insufficient amounts of Glucose and Sucrose in 14 oz.