Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Broccoli:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 3.5 times more Vitamin B1 than Raw Broccoli.
While Raw Broccoli contains 2 times more Vitamin B9 and 1.5 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Broccoli have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Broccoli:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.3 times more Copper, 1.2 times more Iron, 2 times more Magnesium, 3.2 times more Manganese, 1.9 times more Phosphorus, 3.7 times more Selenium, 16.5 times more Sodium and 1.9 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 1.9 times more Potassium and 2 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Broccoli have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 7.6 times more Energy, 22.2 times more Fat, 6.1 times more Carbohydrate, 1.8 times more Sugars, 2.3 times more Fructose and 2 times more Protein than Raw Broccoli.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Broccoli have similar amounts of Fiber per 100 g.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Raw Broccoli have insufficient amounts of Glucose and Sucrose in 100 g.