Nutrient Comparison: Valencia Oranges VS Boiled Chinese Cabbage with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges 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 Valencia Oranges vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Valencia Oranges have 2.7 times more Vitamin B1, 3.2 times more Vitamin B5 and 1.9 times more Vitamin C than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 17.7 times more Vitamin A, 1.6 times more Vitamin B2, 1.6 times more Vitamin B3 and 2.6 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B9 per five ounces.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- 5 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- Both Raw Valencia Oranges 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 Valencia Oranges vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Valencia Oranges have 1.9 times more Copper than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.3 times more Calcium, 11.6 times more Iron, 6.3 times more Manganese, 1.7 times more Phosphorus, 2.1 times more Potassium and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Raw Valencia Oranges as well as Boiled and Drained Chinese Cabbage with Salt lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 6.7 times more Carbohydrate and 2.5 times more Fiber than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.6 times more Omega 3 and 1.5 times more Protein than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Omega 3 and Protein
- 5 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Raw Valencia Oranges as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in five ounces.