Lets compare vitamin content per 100 grams of Broccoli vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Raw Broccoli has 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.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 6.9 times more Vitamin B1, 6.6 times more Vitamin B3 and 1.9 times more Vitamin B9 than Raw Broccoli.
Both Raw Broccoli and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Vitamin B2 and Vitamin E per 100 g.
Both Raw Broccoli as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Broccoli vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Raw Broccoli has 2.4 times more Potassium and 2.8 times more Water than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 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.
Both Raw Broccoli and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Tortillas, ready-to-bake or -fry, flour, shelf stable contain 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 Raw Broccoli and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Fiber per 100 g.
Both Raw Broccoli as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.