Nutrient Comparison: Cooked Frozen Carrots VS Boiled Chinese Cabbage with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Carrots versus 5 oz of Boiled Chinese Cabbage with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Frozen Carrots vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Cooked Frozen Carrots have 4 times more Vitamin A, 2.2 times more Vitamin B5 and 11.2 times more Vitamin E than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 1.7 times more Vitamin B2, 2 times more Vitamin B6, 3.7 times more Vitamin B9, 11.3 times more Vitamin C and 2.5 times more Vitamin K than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B1 and Vitamin B3 per five ounces.
- 5 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5 and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Carrots vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Cooked Frozen Carrots have 4.3 times more Copper and 2.1 times more Zinc than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.7 times more Calcium, 2 times more Iron, 1.9 times more Potassium and 4.6 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium, Manganese, Phosphorus and Water per five ounces.
- 5 ounces of Boiled Chinese Cabbage with Salt lack sufficient amounts of Zinc
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Chinese Cabbage with Salt lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Carrots have 4.3 times more Carbohydrate, 4.9 times more Sugars and 3.3 times more Fiber than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.7 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Chinese Cabbage with Salt offer comparable quantities of Omega 3 per five ounces.
- 5 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- 5 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in five ounces.