Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Acorns per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Chinese Cabbage with Salt versus 14 oz of Acorns 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 Acorns:
- 14 ounces of Boiled Chinese Cabbage with Salt have 106 times more Vitamin A and more Vitamin C than Acorns.
- While 14 oz of Raw Acorns contain 3.5 times more Vitamin B1, 1.9 times more Vitamin B2, 4.3 times more Vitamin B3, 9.1 times more Vitamin B5, 3.2 times more Vitamin B6 and 2.1 times more Vitamin B9 than Boiled and Drained Chinese Cabbage with Salt.
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- 14 ounces of Acorns have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Acorns have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Boiled Chinese Cabbage with Salt vs Acorns:
- 14 ounces of Boiled Chinese Cabbage with Salt have 2.3 times more Calcium, 1.3 times more Iron, more Sodium and 3.4 times more Water than Acorns.
- While 14 oz of Raw Acorns contain 32.7 times more Copper, 5.6 times more Magnesium, 9.3 times more Manganese, 2.7 times more Phosphorus, 1.5 times more Potassium and 3 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
- 14 ounces of Boiled Chinese Cabbage with Salt lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Acorns contain 32.3 times more Energy, 149.1 times more Fat, 147.7 times more Saturated Fat, 148.3 times more Omega 6, 22.9 times more Carbohydrate and 3.9 times more Protein than Boiled and Drained Chinese Cabbage with Salt.
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Energy, Omega 6 and Carbohydrate