Nutrient Comparison: Boiled Common Cabbage with Salt VS Fresh Orange juice per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Common Cabbage with Salt versus 5 oz of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Common Cabbage with Salt vs Fresh Orange juice:
- 5 ounces of Boiled Common Cabbage with Salt have 1.3 times more Vitamin B2, 2.8 times more Vitamin B6 and 1087 times more Vitamin K than Fresh Orange juice.
- While 5 oz of Raw Orange juice contain 1.5 times more Vitamin B1, 1.6 times more Vitamin B3 and 1.3 times more Vitamin C than Boiled and Drained Common Cabbage with Salt.
- Both Boiled Common Cabbage with Salt and Fresh Orange juice provide similar amounts of Vitamin B5 and Vitamin B9 per five ounces.
- 5 ounces of Boiled Common Cabbage with Salt have insufficient amounts of Vitamin B3
- 5 ounces of Fresh Orange juice have insufficient amounts of Vitamin K
- Both Boiled and Drained Common Cabbage with Salt as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Boiled Common Cabbage with Salt vs Fresh Orange juice:
- 5 ounces of Boiled Common Cabbage with Salt have 4.4 times more Calcium, 1.4 times more Magnesium, 14.6 times more Manganese, 1.9 times more Phosphorus and 255 times more Sodium than Fresh Orange juice.
- While 5 oz of Raw Orange juice contain 2.6 times more Copper than Boiled and Drained Common Cabbage with Salt.
- Both Boiled Common Cabbage with Salt and Fresh Orange juice contain similar levels of Iron, Potassium and Water per five ounces.
- 5 ounces of Boiled Common Cabbage with Salt lack sufficient amounts of Copper
- 5 ounces of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Boiled and Drained Common Cabbage with Salt as well as Raw Orange juice lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Common Cabbage with Salt have 9.5 times more Fiber and 1.8 times more Protein than Fresh Orange juice.
- While 5 oz of Raw Orange juice contain 1.9 times more Carbohydrate, 3 times more Sugars and 1.8 times more Fructose than Boiled and Drained Common Cabbage with Salt.
- 5 ounces of Fresh Orange juice provide inadequate amounts of Fiber and Protein
- Both Boiled and Drained Common Cabbage with Salt as well as Raw Orange juice provide inadequate amounts of Energy, Omega 3 and Omega 6 in five ounces.