Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, baked vs Boiled Broccoli:
Pie crust, standard-type, prepared from recipe, baked has 6.2 times more Vitamin B1, 2.3 times more Vitamin B2 and 6 times more Vitamin B3 than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains more Vitamin A, 3.5 times more Vitamin B5, 8 times more Vitamin B6, 1.6 times more Vitamin B9, more Vitamin C, 4.7 times more Vitamin E and 9.5 times more Vitamin K than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Boiled and Drained Broccoli have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, prepared from recipe, baked vs Boiled Broccoli:
Pie crust, standard-type, prepared from recipe, baked has 1.5 times more Copper, 4.3 times more Iron, 2.2 times more Manganese, 13.2 times more Selenium and 13.2 times more Sodium than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 4 times more Calcium, 1.5 times more Magnesium, 4.4 times more Potassium and 9.1 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Boiled and Drained Broccoli have similar amounts of Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, prepared from recipe, baked has 15.1 times more Energy, 84.4 times more Fat, 109.1 times more Saturated Fat, 4.7 times more Omega 3, 167.9 times more Omega 6, 6.6 times more Carbohydrate and 2.7 times more Protein than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 8.2 times more Sugars and 1.9 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Boiled and Drained Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.