Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Broccoli:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 2.1 times more Vitamin B1, 2.2 times more Vitamin B2 and 2.5 times more Vitamin B3 than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 2.1 times more Vitamin B6 and 5.7 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled and Drained Broccoli have similar amounts of Vitamin E per 100 g.
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Broccoli:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.5 times more Calcium, 2.3 times more Manganese, 6.9 times more Selenium and 12.6 times more Sodium than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 1.3 times more Iron, 2.7 times more Potassium and 2.6 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled and Drained Broccoli have similar amounts of Copper, Magnesium, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 8.5 times more Energy, 19.6 times more Fat, 8 times more Saturated Fat, 4.4 times more Omega 3, 28 times more Omega 6, 7.1 times more Carbohydrate, 8.1 times more Sugars, 2.1 times more Fructose, 1.7 times more Fiber and 2.3 times more Protein than Boiled and Drained Broccoli.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Boiled and Drained Broccoli have insufficient amounts of Glucose and Sucrose in 100 g.