Nutrient Comparison: Cooked Frozen Carrots VS Pickled Cabbage, Japanese Style per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Carrots versus 1 kg of Pickled Cabbage, Japanese Style to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Carrots vs Pickled Cabbage, Japanese Style:
- 1 kilogram of Cooked Frozen Carrots has 94 times more Vitamin A, more Vitamin B1, 2.3 times more Vitamin B3, 3.3 times more Vitamin C and 8.4 times more Vitamin E than Pickled Cabbage, Japanese Style.
- While 1 kg of Pickled Fresh Japanese Style Cabbage contains 3.8 times more Vitamin B9 and 9.3 times more Vitamin K than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pickled Cabbage, Japanese Style provide similar amounts of Vitamin B2, Vitamin B5 and Vitamin B6 per one kilogram.
- 1 kilogram of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Carrots vs Pickled Cabbage, Japanese Style:
- 1 kilogram of Cooked Frozen Carrots has 3.3 times more Copper and 1.8 times more Zinc than Pickled Cabbage, Japanese Style.
- While 1 kg of Pickled Fresh Japanese Style Cabbage contains 1.4 times more Calcium, 1.4 times more Manganese, 1.4 times more Phosphorus, 4.4 times more Potassium and 4.7 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pickled Cabbage, Japanese Style contain similar levels of Iron, Magnesium and Water per one kilogram.
- 1 kilogram of Pickled Cabbage, Japanese Style lack sufficient amounts of Zinc
- Both Boiled and Drained Frozen Carrots as well as Pickled Fresh Japanese Style Cabbage lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Frozen Carrots has 1.8 times more Omega 3, 1.4 times more Carbohydrate and 3.1 times more Sugars than Pickled Cabbage, Japanese Style.
- While 1 kg of Pickled Fresh Japanese Style Cabbage contains 2.8 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pickled Cabbage, Japanese Style offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Cooked Frozen Carrots provide inadequate amounts of Protein
- 1 kilogram of Pickled Cabbage, Japanese Style provide inadequate amounts of Omega 3
- Both Boiled and Drained Frozen Carrots as well as Pickled Fresh Japanese Style Cabbage provide inadequate amounts of Energy and Omega 6 in one kilogram.