Nutrient Comparison: Cooked Napa Cabbage VS Hungarian Peppers per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Napa Cabbage versus 14 oz of Hungarian Peppers to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Napa Cabbage vs Hungarian Peppers:
- 14 oz of Raw Hungarian Peppers contain 3.2 times more Vitamin A, 15.8 times more Vitamin B1, 2.2 times more Vitamin B2, 2.3 times more Vitamin B3, 5.9 times more Vitamin B5, 14 times more Vitamin B6 and 29 times more Vitamin C than Cooked Napa Cabbage.
- Both Cooked Napa Cabbage and Hungarian Peppers provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Cooked Napa Cabbage have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2 and Vitamin B5
- Both Cooked Napa Cabbage as well as Raw Hungarian Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Napa Cabbage vs Hungarian Peppers:
- 14 ounces of Cooked Napa Cabbage have 2.4 times more Calcium and 1.6 times more Iron than Hungarian Peppers.
- While 14 oz of Raw Hungarian Peppers contain 2 times more Magnesium, 1.5 times more Phosphorus, 2.3 times more Potassium and 2.1 times more Zinc than Cooked Napa Cabbage.
- Both Cooked Napa Cabbage and Hungarian Peppers contain similar levels of Copper, Manganese and Water per 14 ounces.
- 14 ounces of Cooked Napa Cabbage lack sufficient amounts of Magnesium and Zinc
- 14 ounces of Hungarian Peppers lack sufficient amounts of Calcium
- Both Cooked Napa Cabbage as well as Raw Hungarian Peppers lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Hungarian Peppers contain 3 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 Hungarian Peppers provide inadequate amounts of Energy and Protein in 14 ounces.