Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Valencia Oranges per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Chinese Cabbage with Salt versus 1 kg of Valencia Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Chinese Cabbage with Salt vs Valencia Oranges:
- 1 kilogram of Boiled Chinese Cabbage with Salt has 17.7 times more Vitamin A, 1.6 times more Vitamin B2, 1.6 times more Vitamin B3 and 2.6 times more Vitamin B6 than Valencia Oranges.
- While 1 kg of Raw Valencia Oranges contains 2.7 times more Vitamin B1, 3.2 times more Vitamin B5 and 1.9 times more Vitamin C than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Valencia Oranges provide similar amounts of Vitamin B9 per one kilogram.
- 1 kilogram of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- 1 kilogram of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled Chinese Cabbage with Salt vs Valencia Oranges:
- 1 kilogram of Boiled Chinese Cabbage with Salt has 2.3 times more Calcium, 11.6 times more Iron, 6.3 times more Manganese, 1.7 times more Phosphorus, 2.1 times more Potassium and more Sodium than Valencia Oranges.
- While 1 kg of Raw Valencia Oranges contains 1.9 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Valencia Oranges contain similar levels of Magnesium and Water per one kilogram.
- 1 kilogram of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Valencia Oranges lack sufficient amounts of Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Chinese Cabbage with Salt has 2.6 times more Omega 3 and 1.5 times more Protein than Valencia Oranges.
- While 1 kg of Raw Valencia Oranges contains 6.7 times more Carbohydrate and 2.5 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
- 1 kilogram of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 1 kilogram of Valencia Oranges provide inadequate amounts of Omega 3 and Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Valencia Oranges provide inadequate amounts of Energy and Omega 6 in one kilogram.