Nutrient Comparison: Pickled Cabbage, Japanese Style VS Cooked Frozen Carrots per 14 oz
Compare the macro and micronutrient content in 14 oz of Pickled Cabbage, Japanese Style versus 14 oz of Cooked Frozen Carrots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Cooked Frozen Carrots:
- 14 ounces of Pickled Cabbage, Japanese Style have 3.8 times more Vitamin B9 and 9.3 times more Vitamin K than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 94 times more Vitamin A, more Vitamin B1, 2.3 times more Vitamin B3, 3.3 times more Vitamin C and 8.4 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
- Both Pickled Cabbage, Japanese Style and Cooked Frozen Carrots provide similar amounts of Vitamin B2, Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Pickled Cabbage, Japanese Style vs Cooked Frozen Carrots:
- 14 ounces of Pickled Cabbage, Japanese Style have 1.4 times more Calcium, 1.4 times more Manganese, 1.4 times more Phosphorus, 4.4 times more Potassium and 4.7 times more Sodium than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 3.3 times more Copper and 1.8 times more Zinc than Pickled Fresh Japanese Style Cabbage.
- Both Pickled Cabbage, Japanese Style and Cooked Frozen Carrots contain similar levels of Iron, Magnesium and Water per 14 ounces.
- 14 ounces of Pickled Cabbage, Japanese Style lack sufficient amounts of Zinc
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pickled Cabbage, Japanese Style have 2.8 times more Protein than Cooked Frozen Carrots.
- While 14 oz of Boiled and Drained Frozen Carrots contain 1.8 times more Omega 3, 1.4 times more Carbohydrate and 3.1 times more Sugars than Pickled Fresh Japanese Style Cabbage.
- Both Pickled Cabbage, Japanese Style and Cooked Frozen Carrots offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Pickled Cabbage, Japanese Style provide inadequate amounts of Omega 3
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled and Drained Frozen Carrots provide inadequate amounts of Energy and Omega 6 in 14 ounces.