Lets compare vitamin content per 14 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Broccoli:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 5.4 times more Vitamin B1, 3.1 times more Vitamin B2, 5.9 times more Vitamin B3 and 1.8 times more Vitamin E than Raw Broccoli.
Comparing minerals per 14 ounces for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Broccoli:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 2.5 times more Calcium, 5.3 times more Copper, 2.2 times more Iron, 4.6 times more Magnesium, 8 times more Manganese, 3.5 times more Phosphorus, 10 times more Selenium, 15.4 times more Sodium and 3.3 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 3 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Raw Broccoli have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 9.7 times more Energy, 31.4 times more Fat, 12.1 times more Saturated Fat, 28.1 times more Omega 3, 64.2 times more Omega 6, 6.7 times more Carbohydrate, 2.5 times more Sugars, 4.3 times more Fiber and 4.2 times more Protein than Raw Broccoli.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Raw Broccoli have insufficient amounts of Fructose, Glucose and Sucrose in 14 oz.