Lets compare vitamin content per 100 grams of Reduced Fat French Salad Dressing vs Cooked Chopped Frozen Broccoli:
Boiled Chopped Frozen Broccoli contains 1.9 times more Vitamin A, 2.3 times more Vitamin B1, 1.6 times more Vitamin B2, more Vitamin B5, 2.4 times more Vitamin B6, 28 times more Vitamin B9, 8.4 times more Vitamin C, 1.3 times more Vitamin E and 4.9 times more Vitamin K than Reduced Fat French Salad Dressing.
Both Reduced Fat French Salad Dressing and Boiled Chopped Frozen Broccoli have similar amounts of Vitamin B3 per 100 g.
Both Reduced Fat French Salad Dressing 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 Reduced Fat French Salad Dressing vs Cooked Chopped Frozen Broccoli:
Reduced Fat French Salad Dressing has 4.7 times more Copper, 2.3 times more Selenium and 76.2 times more Sodium than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 3 times more Calcium, 1.6 times more Magnesium, 2 times more Manganese, 3.1 times more Phosphorus, 1.3 times more Potassium, 1.4 times more Zinc and 1.7 times more Water than Reduced Fat French Salad Dressing.
Both Reduced Fat French Salad Dressing and Boiled Chopped Frozen Broccoli have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Reduced Fat French Salad Dressing has 7.9 times more Energy, 96 times more Fat, 46.8 times more Saturated Fat, 21.3 times more Omega 3, 227.4 times more Omega 6, 5.8 times more Carbohydrate and 11.5 times more Sugars than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 2 times more Fiber and 5.3 times more Protein than Reduced Fat French Salad Dressing.
Both Reduced Fat French Salad Dressing as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.