Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Fresh Orange juice per 1 lb
Compare the macro and micronutrient content in 1 lb of Boiled Chinese Cabbage with Salt versus 1 lb of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Boiled Chinese Cabbage with Salt vs Fresh Orange juice:
- 1 pound of Boiled Chinese Cabbage with Salt has 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 Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 2.8 times more Vitamin B1, 2.4 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 Fresh Orange juice provide similar amounts of Vitamin B3 per one pound.
- 1 pound of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- 1 pound of Fresh Orange juice have insufficient amounts of Vitamin A and Vitamin K
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in one pound.
Comparing minerals per 1 pound for Boiled Chinese Cabbage with Salt vs Fresh Orange juice:
- 1 pound of Boiled Chinese Cabbage with Salt has 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 Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 2.3 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Fresh Orange juice contain similar levels of Magnesium and Water per one pound.
- 1 pound of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice lack sufficient amounts of Selenium and Zinc in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Boiled Chinese Cabbage with Salt has 3.7 times more Omega 3, 5 times more Fiber and 2.2 times more Protein than Fresh Orange juice.
- While 1 lb of Raw Orange juice contains 5.8 times more Carbohydrate and 10.1 times more Sugars than Boiled and Drained Chinese Cabbage with Salt.
- 1 pound of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 1 pound of Fresh Orange juice provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice provide inadequate amounts of Energy and Omega 6 in one pound.