Lets compare vitamin content per 100 grams of Whole Sorghum Flour vs Cooked Chopped Frozen Broccoli:
Whole-grain Sorghum Flour has 6 times more Vitamin B1, 9.8 times more Vitamin B3, 2 times more Vitamin B5 and 2.5 times more Vitamin B6 than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains more Vitamin A, 1.3 times more Vitamin B2, 2.2 times more Vitamin B9, 50.1 times more Vitamin C, 2.6 times more Vitamin E and 13.8 times more Vitamin K than Whole-grain Sorghum Flour.
Comparing minerals per 100 grams for Whole Sorghum Flour vs Cooked Chopped Frozen Broccoli:
Whole-grain Sorghum Flour has 7.4 times more Copper, 5.1 times more Iron, 9.5 times more Magnesium, 5.6 times more Manganese, 5.7 times more Phosphorus, 2.3 times more Potassium, 17.4 times more Selenium and 5.8 times more Zinc than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 2.8 times more Calcium and 8.8 times more Water than Whole-grain Sorghum Flour.
Comparison of macro-nutrients per 100 grams:
Whole-grain Sorghum Flour has 12.8 times more Energy, 27.8 times more Fat, 29.3 times more Saturated Fat, 1.5 times more Omega 3, 102.8 times more Omega 6, 14.3 times more Carbohydrate, 1.3 times more Sugars, 2.2 times more Fiber and 2.7 times more Protein than Boiled Chopped Frozen Broccoli.
Both Whole-grain Sorghum Flour as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Glucose and Sucrose in 100 g.