Lets compare vitamin content per 7 ounces of Roasted Soy Flour vs Broccoli:
Roasted Full-fat Soy Flour has 5.8 times more Vitamin B1, 8 times more Vitamin B2, 5.1 times more Vitamin B3, 2.1 times more Vitamin B5, 2 times more Vitamin B6, 3.6 times more Vitamin B9 and 2.5 times more Vitamin E than Raw Broccoli.
While Raw Broccoli contains 5.2 times more Vitamin A, more Vitamin C and 1.4 times more Vitamin K than Roasted Full-fat Soy Flour.
Both Roasted Full-fat Soy Flour as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Roasted Soy Flour vs Broccoli:
Roasted Full-fat Soy Flour has 4 times more Calcium, 45.3 times more Copper, 8 times more Iron, 17.6 times more Magnesium, 9.9 times more Manganese, 7.2 times more Phosphorus, 6.5 times more Potassium, 3 times more Selenium and 8.7 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 2.8 times more Sodium and 23.4 times more Water than Roasted Full-fat Soy Flour.
Comparison of macro-nutrients per 7 ounces:
Roasted Full-fat Soy Flour has 12.9 times more Energy, 59.1 times more Fat, 27.7 times more Saturated Fat, 23.1 times more Omega 3, 222.1 times more Omega 6, 4.6 times more Carbohydrate, 4.5 times more Sugars, 3.7 times more Fiber and 13.5 times more Protein than Raw Broccoli.
Both Roasted Full-fat Soy Flour as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.