Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Navel Oranges per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Chinese Cabbage with Salt versus 14 oz of Navel Oranges 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 Navel Oranges:
- 14 ounces of Boiled Chinese Cabbage with Salt have 17.7 times more Vitamin A, 1.2 times more Vitamin B2, 2.1 times more Vitamin B6, 1.2 times more Vitamin B9 and more Vitamin K than Navel Oranges.
- While 14 oz of Raw Navel Oranges contain 2.1 times more Vitamin B1, 3.3 times more Vitamin B5 and 2.3 times more Vitamin C than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Navel Oranges 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 Navel Oranges have insufficient amounts of Vitamin A and Vitamin K
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Navel Oranges 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 Navel Oranges:
- 14 ounces of Boiled Chinese Cabbage with Salt have 2.2 times more Calcium, 8 times more Iron, 5 times more Manganese, 1.3 times more Phosphorus, 2.2 times more Potassium and 270 times more Sodium than Navel Oranges.
- While 14 oz of Raw Navel Oranges contain 2.1 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Navel Oranges contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Navel Oranges lack sufficient amounts of Iron and Manganese
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Navel Oranges 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 4.6 times more Omega 3 and 1.7 times more Protein than Navel Oranges.
- While 14 oz of Raw Navel Oranges contain 7 times more Carbohydrate, 10.2 times more Sugars and 2.2 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 14 ounces of Navel Oranges provide inadequate amounts of Omega 3 and Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Navel Oranges provide inadequate amounts of Energy and Omega 6 in 14 ounces.