Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Fresh Orange juice per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Chinese Cabbage with Salt versus 14 oz of Fresh Orange juice 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 Fresh Orange juice:
- 14 ounces of Boiled Chinese Cabbage with Salt have 21.2 times more Vitamin A, 2.1 times more Vitamin B2, 4.2 times more Vitamin B6, 1.4 times more Vitamin B9 and 340 times more Vitamin K than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 2.8 times more Vitamin B1, 2.4 times more Vitamin B5 and 1.9 times more Vitamin C than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Fresh Orange juice provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- 14 ounces of Fresh Orange juice have insufficient amounts of Vitamin A and Vitamin K
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Boiled Chinese Cabbage with Salt vs Fresh Orange juice:
- 14 ounces of Boiled Chinese Cabbage with Salt have 8.5 times more Calcium, 5.2 times more Iron, 10.3 times more Manganese, 1.7 times more Phosphorus, 1.9 times more Potassium and 270 times more Sodium than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 2.3 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Fresh Orange juice contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Chinese Cabbage with Salt have 3.7 times more Omega 3, 5 times more Fiber and 2.2 times more Protein than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 5.8 times more Carbohydrate and 10.1 times more Sugars than Boiled and Drained Chinese Cabbage with Salt.
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 14 ounces of Fresh Orange juice provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice provide inadequate amounts of Energy and Omega 6 in 14 ounces.