e.g. with the following ingredients
collards, chard, watercress, radish, cabbage, kale, leeks, brussel sprouts
Vitamin C is very heat sensitive so a lot will be lost when cooked (the amount lost increases with duration and temperature) Vitamin B1 is heat sensitive also, so you can expect a broth to have less b1 than the raw veg that go into itAny healthy bacteria will be killed by the heat
from what ive seen when juicing a vegetable about half of the nutrients (like vitamin c) is still in the pulp. however, the nutrients in the juice are much easier for the body to absorb. no idea about a broth.