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