Nutrient Comparison: Cooked Napa Cabbage VS Fresh Orange juice per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Napa Cabbage 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 Cooked Napa Cabbage vs Fresh Orange juice:
- 14 ounces of Cooked Napa Cabbage have 1.4 times more Vitamin B9 than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 18 times more Vitamin B1, 5.4 times more Vitamin B5 and 15.6 times more Vitamin C than Cooked Napa Cabbage.
- Both Cooked Napa Cabbage and Fresh Orange juice provide similar amounts of Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Cooked Napa Cabbage have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B5
- Both Cooked Napa Cabbage as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Napa Cabbage vs Fresh Orange juice:
- 14 ounces of Cooked Napa Cabbage have 2.6 times more Calcium, 2.2 times more Copper, 3.7 times more Iron and 14.5 times more Manganese than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.4 times more Magnesium and 2.3 times more Potassium than Cooked Napa Cabbage.
- Both Cooked Napa Cabbage and Fresh Orange juice contain similar levels of Phosphorus and Water per 14 ounces.
- 14 ounces of Cooked Napa Cabbage lack sufficient amounts of Magnesium
- 14 ounces of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Cooked Napa Cabbage as well as Raw Orange juice lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Orange juice contain 4.7 times more Carbohydrate than Cooked Napa Cabbage.
- 14 ounces of Cooked Napa Cabbage provide inadequate amounts of Carbohydrate
- Both Cooked Napa Cabbage as well as Raw Orange juice provide inadequate amounts of Energy and Protein in 14 ounces.