Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, baked vs Broccoli:
Pie crust, refrigerated, regular, baked has 2 times more Vitamin B1 and 2 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains 3.2 times more Vitamin B2, 1.9 times more Vitamin B5, 8.8 times more Vitamin B6, 2 times more Vitamin B9, 15.6 times more Vitamin E and 254 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Raw Broccoli have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, baked vs Broccoli:
Pie crust, refrigerated, regular, baked has 1.6 times more Iron, 1.8 times more Selenium and 14.3 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 3.9 times more Calcium, 2.3 times more Magnesium, 1.3 times more Phosphorus, 3.8 times more Potassium, 1.9 times more Zinc and 11.2 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Raw Broccoli have similar amounts of Copper and Manganese per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, baked has 14.9 times more Energy, 77.5 times more Fat, 97.3 times more Saturated Fat, 2.3 times more Omega 3, 69.9 times more Omega 6, 8.8 times more Carbohydrate and 1.2 times more Protein than Raw Broccoli.
While Raw Broccoli contains 1.9 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Raw Broccoli have insufficient amounts of Glucose and Sucrose in 5 oz.