Lets compare vitamin content per 100 grams of TINKYADA Cooked Brown Rice Flour Pasta vs Broccoli:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.3 times more Vitamin B1 and 2.3 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 1.4 times more Vitamin B2, 2.2 times more Vitamin B5, 2.3 times more Vitamin B6, 15.8 times more Vitamin B9, more Vitamin C, more Vitamin E and 338.7 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for TINKYADA Cooked Brown Rice Flour Pasta vs Broccoli:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.4 times more Copper, 1.7 times more Magnesium, 5.8 times more Manganese, 1.3 times more Phosphorus, 4.4 times more Selenium and 2 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 9.4 times more Calcium, 1.4 times more Iron, 12.6 times more Potassium, 8.3 times more Sodium and 1.4 times more Water than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Comparison of macro-nutrients per 100 grams:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 4.1 times more Energy, 4.5 times more Fat, 8.7 times more Omega 6, 4.8 times more Carbohydrate and 1.2 times more Protein than Raw Broccoli.
While Raw Broccoli contains 4.5 times more Omega 3, more Sugars and 1.5 times more Fiber than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Raw Broccoli have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.