Lets compare vitamin content per 1 pound of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Boiled Broccoli:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 6 times more Vitamin B1, 2.9 times more Vitamin B2 and 6.9 times more Vitamin B3 than Boiled and Drained Broccoli.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Boiled and Drained Broccoli have similar amounts of Vitamin E per 1 lb.
Comparing minerals per 1 pound for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Boiled Broccoli:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3 times more Calcium, 4.2 times more Copper, 2.4 times more Iron, 4.6 times more Magnesium, 8.7 times more Manganese, 3.5 times more Phosphorus, 15.6 times more Selenium, 12.4 times more Sodium and 3 times more Zinc than Boiled and Drained Broccoli.
While Boiled and Drained 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 Boiled and Drained Broccoli have similar amounts of Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 9.4 times more Energy, 28.3 times more Fat, 17.5 times more Saturated Fat, 14.9 times more Omega 3, 61.7 times more Omega 6, 6.2 times more Carbohydrate, 3 times more Sugars, 3.4 times more Fiber and 5 times more Protein than Boiled and Drained Broccoli.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Boiled and Drained Broccoli have similar amounts of Fructose per 1 lb.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Boiled and Drained Broccoli have insufficient amounts of Glucose and Sucrose in 1 lb.