Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, baked vs Broccoli:
Pie crust, standard-type, prepared from recipe, baked has 5.5 times more Vitamin B1, 2.4 times more Vitamin B2 and 5.2 times more Vitamin B3 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 3.2 times more Vitamin B5, 7 times more Vitamin B6, more Vitamin C, 2.5 times more Vitamin E and 6.9 times more Vitamin K than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Raw Broccoli have similar amounts of Vitamin B9 per 100 g.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw 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 Broccoli:
Pie crust, standard-type, prepared from recipe, baked has 1.9 times more Copper, 4 times more Iron, 2 times more Manganese, 8.4 times more Selenium and 16.4 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 4.7 times more Calcium, 1.5 times more Magnesium, 4.7 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 Raw 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 15.5 times more Energy, 93.5 times more Fat, 75.6 times more Saturated Fat, 8.8 times more Omega 3, 174.8 times more Omega 6, 7.2 times more Carbohydrate and 2.3 times more Protein than Raw Broccoli.
While Raw Broccoli contains 10 times more Sugars and 1.5 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.