Lets compare vitamin content per 7 ounces of Cooked parboiled Long-grain White Rice vs Broccoli:
Cooked parboiled Long-grain White Rice has 3.6 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains 6.2 times more Vitamin B2, 1.8 times more Vitamin B5, 21 times more Vitamin B9, more Vitamin C, 78 times more Vitamin E and more Vitamin K than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Broccoli have similar amounts of Vitamin B1 and Vitamin B6 per 7 oz.
Both Cooked parboiled Long-grain White Rice as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked parboiled Long-grain White Rice vs Broccoli:
Cooked parboiled Long-grain White Rice has 1.4 times more Copper, 1.7 times more Manganese and 3.7 times more Selenium than Raw Broccoli.
While Raw Broccoli contains 2.5 times more Calcium, 3 times more Iron, 2.3 times more Magnesium, 5.6 times more Potassium, 16.5 times more Sodium and 1.3 times more Water than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Broccoli have similar amounts of Phosphorus and Zinc per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked parboiled Long-grain White Rice has 3.6 times more Energy and 3.9 times more Carbohydrate than Raw Broccoli.
While Raw Broccoli contains 3.7 times more Omega 3, 15.5 times more Sugars and 2.9 times more Fiber than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Broccoli have similar amounts of Protein per 7 oz.
Both Cooked parboiled Long-grain White Rice as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.