Lets compare vitamin content per 5 ounces of Canned Carrots with Salt vs Boiled Chinese Cabbage with Salt:
Drained Canned Carrots with Salt have 2.6 times more Vitamin A, 1.3 times more Vitamin B3, 1.7 times more Vitamin B5 and 8.2 times more Vitamin E than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 1.8 times more Vitamin B1, 2.1 times more Vitamin B2, 1.5 times more Vitamin B6, 4.6 times more Vitamin B9, 9.6 times more Vitamin C and 3.5 times more Vitamin K than Drained Canned Carrots with Salt.
Both Drained Canned Carrots with Salt as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Canned Carrots with Salt vs Boiled Chinese Cabbage with Salt:
Drained Canned Carrots with Salt have 5.5 times more Copper, 3.1 times more Manganese and 1.5 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 3.7 times more Calcium, 1.6 times more Iron, 1.4 times more Magnesium and 2.1 times more Potassium than Drained Canned Carrots with Salt.
Both Drained Canned Carrots with Salt and Boiled and Drained Chinese Cabbage with Salt have similar amounts of Phosphorus, Sodium and Water per 5 oz.
Both Drained Canned Carrots with Salt as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Drained Canned Carrots with Salt have 3.1 times more Carbohydrate, 3 times more Sugars and 1.5 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 3.7 times more Omega 3 and 2.4 times more Protein than Drained Canned Carrots with Salt.
Both Drained Canned Carrots with Salt as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.