Lets compare vitamin content per 100 grams of Roasted Sunflower Seeds vs Cooked Chinese Broccoli:
Dry Roasted Sunflower Seed Kernels no Salt have 1.7 times more Vitamin B2, 16.1 times more Vitamin B3, 44.3 times more Vitamin B5, 11.5 times more Vitamin B6, 2.4 times more Vitamin B9 and 54.4 times more Vitamin E than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains more Vitamin A, 20.1 times more Vitamin C and 31.4 times more Vitamin K than Dry Roasted Sunflower Seed Kernels no Salt.
Both Dry Roasted Sunflower Seed Kernels no Salt and Cooked Chinese Broccoli have similar amounts of Vitamin B1 per 100 g.
Both Dry Roasted Sunflower Seed Kernels no Salt as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Roasted Sunflower Seeds vs Cooked Chinese Broccoli:
Dry Roasted Sunflower Seed Kernels no Salt have 30 times more Copper, 6.8 times more Iron, 7.2 times more Magnesium, 8 times more Manganese, 28.2 times more Phosphorus, 3.3 times more Potassium, 61 times more Selenium and 13.6 times more Zinc than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 1.4 times more Calcium and 78 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Sunflower Seed Kernels no Salt have 26.5 times more Energy, 69.2 times more Fat, 47.4 times more Saturated Fat, 431.3 times more Omega 6, 6.3 times more Carbohydrate, 3.3 times more Sugars, 4.4 times more Fiber and 17 times more Protein than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 3.7 times more Omega 3 than Dry Roasted Sunflower Seed Kernels no Salt.
Both Dry Roasted Sunflower Seed Kernels no Salt as well as Cooked Chinese Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.