Lets compare vitamin content per 7 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable vs Broccoli:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 6.9 times more Vitamin B1, 6.6 times more Vitamin B3 and 1.9 times more Vitamin B9 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 2 times more Vitamin B5, 6.3 times more Vitamin B6, more Vitamin C and 24.2 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Raw Broccoli have similar amounts of Vitamin B2 and Vitamin E per 7 oz.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Tortillas, ready-to-bake or -fry, flour, shelf stable vs Broccoli:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 3.5 times more Calcium, 2.3 times more Copper, 4.5 times more Iron, 2.5 times more Manganese, 3.2 times more Phosphorus, 8.8 times more Selenium, 22.5 times more Sodium and 1.4 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 2.4 times more Potassium and 2.8 times more Water than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Raw Broccoli have similar amounts of Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 8.7 times more Energy, 20.5 times more Fat, 10.7 times more Saturated Fat, 6.1 times more Omega 3, 36 times more Omega 6, 7.4 times more Carbohydrate, 1.6 times more Sugars and 2.8 times more Protein than Raw Broccoli.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Raw Broccoli have similar amounts of Fiber per 7 oz.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Raw Broccoli have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 7 oz.