Nutrient Comparison: Boiled Common Cabbage with Salt VS Tomato Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Common Cabbage with Salt versus 14 oz of Tomato Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Common Cabbage with Salt vs Tomato Juice with Salt:
- 14 ounces of Boiled Common Cabbage with Salt have 1.6 times more Vitamin B6, 1.5 times more Vitamin B9 and 47.3 times more Vitamin K than Tomato Juice with Salt.
- While 14 oz of Canned Tomato Juice with Salt contain 5.8 times more Vitamin A, 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 2.7 times more Vitamin B3, 1.9 times more Vitamin C and 2.3 times more Vitamin E than Boiled and Drained Common Cabbage with Salt.
- 14 ounces of Boiled Common Cabbage with Salt have insufficient amounts of Vitamin A, Vitamin B3 and Vitamin E
- 14 ounces of Tomato Juice with Salt have insufficient amounts of Vitamin K
- Both Boiled and Drained Common Cabbage with Salt as well as Canned Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Common Cabbage with Salt vs Tomato Juice with Salt:
- 14 ounces of Boiled Common Cabbage with Salt have 4.8 times more Calcium, 1.4 times more Magnesium, 3 times more Manganese and 1.7 times more Phosphorus than Tomato Juice with Salt.
- While 14 oz of Canned Tomato Juice with Salt contain 2.5 times more Copper and 2.3 times more Iron than Boiled and Drained Common Cabbage with Salt.
- Both Boiled Common Cabbage with Salt and Tomato Juice with Salt contain similar levels of Potassium, Sodium and Water per 14 ounces.
- 14 ounces of Boiled Common Cabbage with Salt lack sufficient amounts of Copper
- 14 ounces of Tomato Juice with Salt lack sufficient amounts of Calcium
- Both Boiled and Drained Common Cabbage with Salt as well as Canned Tomato Juice with Salt lack sufficient amounts of Fluoride, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Common Cabbage with Salt have 1.6 times more Carbohydrate, 4.8 times more Fiber and 1.5 times more Protein than Tomato Juice with Salt.
- Both Boiled Common Cabbage with Salt and Tomato Juice with Salt offer comparable quantities of Sugars per 14 ounces.
- 14 ounces of Tomato Juice with Salt provide inadequate amounts of Fiber and Protein
- Both Boiled and Drained Common Cabbage with Salt as well as Canned Tomato Juice with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.