Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Cooked Chopped Frozen Broccoli:
Pickled Fresh Japanese Style Cabbage has 1.4 times more Vitamin K than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 5.7 times more Vitamin A, more Vitamin B1, 2 times more Vitamin B2, 2.5 times more Vitamin B3, 1.4 times more Vitamin B5, 1.3 times more Vitamin B6, 1.3 times more Vitamin B9, 57.3 times more Vitamin C and 11 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickled Cabbage, Japanese Style vs Cooked Chopped Frozen Broccoli:
Pickled Fresh Japanese Style Cabbage has 1.5 times more Calcium, 6 times more Potassium, 1.4 times more Selenium and 25.2 times more Sodium than Boiled Chopped Frozen Broccoli.
While Boiled Chopped Frozen Broccoli contains 1.4 times more Copper and 1.4 times more Zinc than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Boiled Chopped Frozen Broccoli have similar amounts of Iron, Magnesium, Manganese, Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Chopped Frozen Broccoli contains 1.7 times more Omega 3 and 1.9 times more Protein than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Boiled Chopped Frozen Broccoli have similar amounts of Energy, Carbohydrate, Sugars and Fiber per 14 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.