Nutrient Comparison: Navel Oranges VS Boiled Chinese Cabbage with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Navel 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 Navel Oranges vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Navel Oranges have 2.1 times more Vitamin B1, 3.3 times more Vitamin B5 and 2.3 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, 2.1 times more Vitamin B6 and more Vitamin K than Raw Navel Oranges.
- Both Navel Oranges and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B2, Vitamin B3 and Vitamin B9 per five ounces.
- 5 ounces of Navel Oranges have insufficient amounts of Vitamin A and Vitamin K
- 5 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- Both Raw Navel Oranges as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Navel Oranges vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Navel Oranges have 2.1 times more Copper than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.2 times more Calcium, 8 times more Iron, 5 times more Manganese, 1.3 times more Phosphorus, 2.2 times more Potassium and 270 times more Sodium than Raw Navel Oranges.
- Both Navel Oranges and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Navel Oranges lack sufficient amounts of Iron and Manganese
- Both Raw Navel Oranges as well as Boiled and Drained Chinese Cabbage with Salt lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Navel Oranges have 7 times more Carbohydrate, 10.2 times more Sugars and 2.2 times more Fiber than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 4.6 times more Omega 3 and 1.7 times more Protein than Raw Navel Oranges.
- 5 ounces of Navel Oranges provide inadequate amounts of Omega 3 and Protein
- 5 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Raw Navel Oranges as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in five ounces.