Eggs have long been considered one of the most complete and easily absorbed protein sources, while broccoli, despite being nutritious, is still a vegetable with a relatively low protein content.
According to the popular nutritional composition table, 100g of broccoli contains about 2.53g of protein, while 100g of eggs provide about 1213g of protein. This means that, by weight, eggs contain about four to five times more protein than broccoli. There is no reasonable comparison that can make broccoli "derder yellow than egg" if considering the protein content criteria on the same weight unit.
Many people compare a cup of ripe canola with an egg. In this case, the weight of the mustard flowers is much larger than that of eggs, making the total protein look similar. However, this does not accurately reflect the nutritional density but only shows different amounts of food consumed. To have the same amount of protein as an egg, you need to eat a large amount of mustard - which is not feasible if relying on vegetables as the main source of protein.
In addition to lower protein intake, protein quality is also a factor to consider. Eggs contain all the essential amino acids, which are almost perfectly absorbed by the body. Meanwhile, the protein in broccoli is a plant protein, is incomplete in terms of amino acids and has a lower absorption rate.
However, broccoli is still a very beneficial food, rich in fiber, vitamins C, K and powerful antioxidants. This vegetable helps with weight loss, increases satiety and improves overall health. Although it is not possible to replace eggs as a protein source, broccoli should still be included in a balanced diet to diversify nutrients.
In terms of both quantity and quality, broccoli does not have much protein than eggs; these two foods play a complementary role to each other and cannot be directly replaced.
