Lets compare vitamin content per 100 grams of Tofu Mayonnaise vs Cooked Chopped Frozen Broccoli:
Mayonnaise made with Tofu has 1.8 times more Vitamin E than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 25.5 times more Vitamin A, 2 times more Vitamin B2, 5.1 times more Vitamin B3, 2.2 times more Vitamin B5, 6.5 times more Vitamin B6, 7 times more Vitamin B9, more Vitamin C and 1.6 times more Vitamin K than Mayonnaise made with Tofu.
Both Mayonnaise made with Tofu and Boiled Chopped Frozen Broccoli have similar amounts of Vitamin B1 per 100 g.
Both Mayonnaise made with Tofu as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tofu Mayonnaise vs Cooked Chopped Frozen Broccoli:
Mayonnaise made with Tofu has 1.6 times more Calcium, 2.6 times more Copper, 4 times more Magnesium, 1.8 times more Manganese, 2.3 times more Selenium, 70.3 times more Sodium and 1.4 times more Zinc than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 2.3 times more Iron, 2.2 times more Potassium and 1.6 times more Water than Mayonnaise made with Tofu.
Both Mayonnaise made with Tofu and Boiled Chopped Frozen Broccoli have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Mayonnaise made with Tofu has 11.5 times more Energy, 264.9 times more Fat, 162.3 times more Saturated Fat, 48.6 times more Omega 3, 1118 times more Omega 6 and 1.9 times more Protein than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 1.7 times more Carbohydrate, 1.7 times more Sugars and 2.7 times more Fiber than Mayonnaise made with Tofu.
Both Mayonnaise made with Tofu as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.