Lets compare vitamin content per 1 kilogram of Plantains, yellow, fried, Latino restaurant vs Broccoli:
Plantains, yellow, fried, Latino restaurant have 2.1 times more Vitamin A, 1.3 times more Vitamin B3, 1.7 times more Vitamin B6 and 1.4 times more Vitamin E than Raw Broccoli.
While Raw Broccoli contains 5.9 times more Vitamin B2 and 3.2 times more Vitamin K than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Raw Broccoli have similar amounts of Vitamin B1 and Vitamin B5 per 1 kg.
Comparing minerals per 1 kilogram for Plantains, yellow, fried, Latino restaurant vs Broccoli:
Plantains, yellow, fried, Latino restaurant have 2.4 times more Copper, 2.1 times more Magnesium, 1.3 times more Manganese and 1.6 times more Potassium than Raw Broccoli.
While Raw Broccoli contains 7.8 times more Calcium, 1.5 times more Phosphorus, 6.3 times more Selenium, 5.5 times more Sodium, 1.7 times more Zinc and 1.8 times more Water than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Raw Broccoli have similar amounts of Iron per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Plantains, yellow, fried, Latino restaurant have 6.9 times more Energy, 20.3 times more Fat, 15.9 times more Saturated Fat, 3.5 times more Omega 3, 41.2 times more Omega 6, 6.1 times more Carbohydrate, 12.8 times more Sugars, 7.1 times more Fructose and 1.2 times more Fiber than Raw Broccoli.
While Raw Broccoli contains 2 times more Protein than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant as well as Raw Broccoli have insufficient amounts of Glucose and Sucrose in 1 kg.