Nutrient Comparison: Cooked Frozen Carrots VS Boiled Chinese Cabbage with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Boiled Chinese Cabbage with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Boiled Chinese Cabbage with Salt:
- 14 ounces of Cooked Frozen Carrots have 4 times more Vitamin A, 2.2 times more Vitamin B5 and 11.2 times more Vitamin E than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 1.7 times more Vitamin B2, 2 times more Vitamin B6, 3.7 times more Vitamin B9, 11.3 times more Vitamin C and 2.5 times more Vitamin K than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B1 and Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5 and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Boiled Chinese Cabbage with Salt:
- 14 ounces of Cooked Frozen Carrots have 4.3 times more Copper and 2.1 times more Zinc than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.7 times more Calcium, 2 times more Iron, 1.9 times more Potassium and 4.6 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium, Manganese, Phosphorus and Water per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt lack sufficient amounts of Zinc
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Chinese Cabbage with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 4.3 times more Carbohydrate, 4.9 times more Sugars and 3.3 times more Fiber than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.7 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Chinese Cabbage with Salt offer comparable quantities of Omega 3 per 14 ounces.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.