Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Chinese Cabbage with Salt versus 14 oz of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Chinese Cabbage with Salt vs Cooked Frozen Carrots:
- 14 ounces of Boiled Chinese Cabbage with Salt have 1.7 times more Vitamin B2, 2 times more Vitamin B6, 3.7 times more Vitamin B9, 11.3 times more Vitamin C and 2.5 times more Vitamin K than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 4 times more Vitamin A, 2.2 times more Vitamin B5 and 11.2 times more Vitamin E than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Cooked Frozen Carrots provide similar amounts of Vitamin B1 and Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5 and Vitamin E
- Both Boiled and Drained Chinese Cabbage with Salt as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Chinese Cabbage with Salt vs Cooked Frozen Carrots:
- 14 ounces of Boiled Chinese Cabbage with Salt have 2.7 times more Calcium, 2 times more Iron, 1.9 times more Potassium and 4.6 times more Sodium than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 4.3 times more Copper and 2.1 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Cooked Frozen Carrots contain similar levels of Magnesium, Manganese, Phosphorus and Water per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt lack sufficient amounts of Zinc
- Both Boiled and Drained Chinese Cabbage with Salt as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Chinese Cabbage with Salt have 2.7 times more Protein than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 4.3 times more Carbohydrate, 4.9 times more Sugars and 3.3 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Cooked Frozen Carrots offer comparable quantities of Omega 3 per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy and Omega 6 in 14 ounces.