Lets compare vitamin content per 5 ounces of Cooked Long-grain Brown Rice vs Broccoli:
Cooked Long-grain Brown Rice has 2.5 times more Vitamin B1 and 4 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 1.7 times more Vitamin B2, 1.5 times more Vitamin B5, 1.4 times more Vitamin B6, 7 times more Vitamin B9, more Vitamin C, 4.6 times more Vitamin E and 508 times more Vitamin K than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Long-grain Brown Rice vs Broccoli:
Cooked Long-grain Brown Rice has 2.2 times more Copper, 1.9 times more Magnesium, 4.6 times more Manganese, 1.6 times more Phosphorus, 2.3 times more Selenium and 1.7 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 15.7 times more Calcium, 1.3 times more Iron, 3.7 times more Potassium, 8.3 times more Sodium and 1.3 times more Water than Cooked Long-grain Brown Rice.
Comparison of macro-nutrients per 5 ounces:
Cooked Long-grain Brown Rice has 3.6 times more Energy, 2.6 times more Fat, 7.2 times more Omega 6 and 3.9 times more Carbohydrate than Raw Broccoli.
While Raw Broccoli contains 5.7 times more Omega 3, 7.1 times more Sugars and 1.6 times more Fiber than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Raw Broccoli have similar amounts of Protein per 5 oz.
Both Cooked Long-grain Brown Rice as well as Raw Broccoli have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.