Lets compare vitamin content per 1 pound of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Cooked Chopped Frozen Broccoli:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 6.9 times more Vitamin B1, 4.4 times more Vitamin B2 and 8.3 times more Vitamin B3 than Boiled Chopped Frozen Broccoli.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Boiled Chopped Frozen 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 Cooked Chopped Frozen Broccoli:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.6 times more Calcium, 7.6 times more Copper, 2.7 times more Iron, 7.4 times more Magnesium, 7.6 times more Manganese, 4.8 times more Phosphorus, 1.9 times more Potassium, 35.7 times more Selenium, 46.1 times more Sodium and 4.8 times more Zinc than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 3 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 1 pound:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 11.8 times more Energy, 96.7 times more Fat, 76.7 times more Saturated Fat, 42.2 times more Omega 3, 242.2 times more Omega 6, 8.3 times more Carbohydrate, 2.9 times more Sugars, 3.7 times more Fiber and 3.8 times more Protein than Boiled Chopped Frozen Broccoli.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Glucose and Sucrose in 1 lb.