Lets compare vitamin content per 5 ounces of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Broccoli:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.8 times more Vitamin B1 and 4.2 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains 2.2 times more Vitamin B5, 2.7 times more Vitamin B6, 1.7 times more Vitamin B9 and 508 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and Raw Broccoli have similar amounts of Vitamin B2 per 5 oz.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Broccoli:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 3.7 times more Copper, 2.2 times more Iron, 2 times more Magnesium, 4.7 times more Manganese, 1.5 times more Phosphorus, 12.3 times more Selenium and 2.5 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 4.3 times more Calcium, 4.5 times more Potassium, 8.3 times more Sodium and 1.5 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparison of macro-nutrients per 5 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 4.6 times more Energy, 4 times more Fat, 4.6 times more Carbohydrate, 1.7 times more Fiber and 2 times more Protein than Raw Broccoli.
While Raw Broccoli contains 2.6 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Raw Broccoli have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.