Nutrient Comparison: Fresh Orange juice VS Boiled Chinese Cabbage with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Fresh Orange juice 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 Fresh Orange juice vs Boiled Chinese Cabbage with Salt:
- 14 ounces of Fresh Orange juice have 2.8 times more Vitamin B1, 2.4 times more Vitamin B5 and 1.9 times more Vitamin C than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 21.2 times more Vitamin A, 2.1 times more Vitamin B2, 4.2 times more Vitamin B6, 1.4 times more Vitamin B9 and 340 times more Vitamin K than Raw Orange juice.
- Both Fresh Orange juice and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Fresh Orange juice have insufficient amounts of Vitamin A and Vitamin K
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- Both Raw Orange juice as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Fresh Orange juice vs Boiled Chinese Cabbage with Salt:
- 14 ounces of Fresh Orange juice have 2.3 times more Copper than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 8.5 times more Calcium, 5.2 times more Iron, 10.3 times more Manganese, 1.7 times more Phosphorus, 1.9 times more Potassium and 270 times more Sodium than Raw Orange juice.
- Both Fresh Orange juice and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Raw Orange juice as well as Boiled and Drained Chinese Cabbage with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Fresh Orange juice have 5.8 times more Carbohydrate and 10.1 times more Sugars than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 3.7 times more Omega 3, 5 times more Fiber and 2.2 times more Protein than Raw Orange juice.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Omega 3, Fiber and Protein
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Raw Orange juice as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.