Nutrient Comparison: Pickled Cabbage, Japanese Style VS Cooked Chopped Frozen Broccoli per 5 oz
Compare the macro and micronutrient content in 5 oz of Pickled Cabbage, Japanese Style versus 5 oz of Cooked Chopped Frozen Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Pickled Cabbage, Japanese Style vs Cooked Chopped Frozen Broccoli:
- 5 ounces of Pickled Cabbage, Japanese Style have 1.4 times more Vitamin K than Cooked Chopped Frozen Broccoli.
- While 5 oz of Boiled Chopped Frozen Broccoli contain 5.7 times more Vitamin A, more Vitamin B1, 2 times more Vitamin B2, 2.5 times more Vitamin B3, 1.4 times more Vitamin B5, 1.3 times more Vitamin B6, 1.3 times more Vitamin B9, 57.3 times more Vitamin C and 11 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
- 5 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Pickled Cabbage, Japanese Style vs Cooked Chopped Frozen Broccoli:
- 5 ounces of Pickled Cabbage, Japanese Style have 1.5 times more Calcium, 6 times more Potassium and 25.2 times more Sodium than Cooked Chopped Frozen Broccoli.
- While 5 oz of Boiled Chopped Frozen Broccoli contain 1.4 times more Copper and 1.4 times more Zinc than Pickled Fresh Japanese Style Cabbage.
- Both Pickled Cabbage, Japanese Style and Cooked Chopped Frozen Broccoli contain similar levels of Iron, Magnesium, Manganese, Phosphorus and Water per five ounces.
- 5 ounces of Pickled Cabbage, Japanese Style lack sufficient amounts of Zinc
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled Chopped Frozen Broccoli lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Boiled Chopped Frozen Broccoli contain 1.7 times more Omega 3 and 1.9 times more Protein than Pickled Fresh Japanese Style Cabbage.
- Both Pickled Cabbage, Japanese Style and Cooked Chopped Frozen Broccoli offer comparable quantities of Carbohydrate and Fiber per five ounces.
- 5 ounces of Pickled Cabbage, Japanese Style provide inadequate amounts of Omega 3
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled Chopped Frozen Broccoli provide inadequate amounts of Energy and Omega 6 in five ounces.