Lets compare vitamin content per 5 ounces of Tofu Mayonnaise vs Boiled Broccoli:
Mayonnaise made with Tofu has 1.7 times more Vitamin E than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 38.5 times more Vitamin A, 1.3 times more Vitamin B1, 3.1 times more Vitamin B2, 6.1 times more Vitamin B3, 5 times more Vitamin B5, 10 times more Vitamin B6, 13.5 times more Vitamin B9, more Vitamin C and 2.6 times more Vitamin K than Mayonnaise made with Tofu.
Both Mayonnaise made with Tofu as well as Boiled and Drained Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tofu Mayonnaise vs Boiled Broccoli:
Mayonnaise made with Tofu has 1.3 times more Calcium, 1.5 times more Copper, 2.5 times more Magnesium, 2.1 times more Manganese and 18.9 times more Sodium than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 2.5 times more Iron, 1.4 times more Phosphorus, 4.4 times more Potassium and 1.6 times more Water than Mayonnaise made with Tofu.
Both Mayonnaise made with Tofu and Boiled and Drained Broccoli have similar amounts of Selenium and Zinc per 5 oz.
Both Mayonnaise made with Tofu as well as Boiled and Drained Broccoli have insufficient amounts of Fluoride in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Mayonnaise made with Tofu has 9.2 times more Energy, 77.5 times more Fat, 37 times more Saturated Fat, 17.2 times more Omega 3, 285 times more Omega 6 and 2.5 times more Protein than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 2.3 times more Carbohydrate, 1.6 times more Sugars and 3 times more Fiber than Mayonnaise made with Tofu.
Both Mayonnaise made with Tofu as well as Boiled and Drained Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.