Lets compare vitamin content per 1 kilogram of Cooked Frozen Brussels Sprouts with Salt vs Boiled Butterbur with Salt:
Boiled Frozen Brussels Sprouts, drained with Salt have 46 times more Vitamin A, 10.3 times more Vitamin B1, 11.3 times more Vitamin B2, 5.4 times more Vitamin B3, 19 times more Vitamin B5, 5.6 times more Vitamin B6, 25.3 times more Vitamin B9 and 2.4 times more Vitamin C than Boiled and Drained Butterbur with Salt.
Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Frozen Brussels Sprouts with Salt vs Boiled Butterbur with Salt:
Boiled Frozen Brussels Sprouts, drained with Salt have 4.8 times more Iron, 2.3 times more Magnesium, 1.3 times more Manganese, 8 times more Phosphorus and 2.7 times more Zinc than Boiled and Drained Butterbur with Salt.
While Boiled and Drained Butterbur with Salt contains 2.3 times more Calcium, 1.7 times more Copper and 1.5 times more Selenium than Boiled Frozen Brussels Sprouts, drained with Salt.
Both Boiled Frozen Brussels Sprouts, drained with Salt and Boiled and Drained Butterbur with Salt have similar amounts of Potassium, Sodium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Boiled Frozen Brussels Sprouts, drained with Salt have 5.3 times more Energy, 3.9 times more Carbohydrate and 15.8 times more Protein than Boiled and Drained Butterbur with Salt.
Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.