Lets compare vitamin content per 100 grams of Broccoli vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Broccoli has more Vitamin A, 3.4 times more Vitamin B5, 3.1 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 4.3 times more Vitamin B1, 1.6 times more Vitamin B2 and 3.7 times more Vitamin B3 than Raw Broccoli.
Both Raw Broccoli and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Vitamin B9 per 100 g.
Both Raw Broccoli as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Broccoli vs Pie crust, standard-type, dry mix, prepared, baked:
Raw Broccoli has 1.4 times more Magnesium, 5.1 times more Potassium and 8.4 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 1.3 times more Calcium, 1.5 times more Copper, 2.9 times more Iron, 1.5 times more Manganese, 1.3 times more Phosphorus, 8.8 times more Selenium and 22.1 times more Sodium than Raw Broccoli.
Both Raw Broccoli and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Broccoli has 1.4 times more Fiber than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 14.7 times more Energy, 82.2 times more Fat, 67.6 times more Saturated Fat, 3.1 times more Omega 3, 74.6 times more Omega 6, 7.6 times more Carbohydrate and 2.4 times more Protein than Raw Broccoli.
Both Raw Broccoli as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.