Nutrient Comparison: Navel Oranges VS Cooked Napa Cabbage per 5 oz
Compare the macro and micronutrient content in 5 oz of Navel Oranges versus 5 oz of Cooked Napa Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Navel Oranges vs Cooked Napa Cabbage:
- 5 ounces of Navel Oranges have 13.6 times more Vitamin B1, 2 times more Vitamin B2, 7.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 18.5 times more Vitamin C than Cooked Napa Cabbage.
- While 5 oz of Cooked Napa Cabbage contain 1.3 times more Vitamin B9 than Raw Navel Oranges.
- Both Navel Oranges and Cooked Napa Cabbage provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Cooked Napa Cabbage have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B5
- Both Raw Navel Oranges as well as Cooked Napa Cabbage have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Navel Oranges vs Cooked Napa Cabbage:
- 5 ounces of Navel Oranges have 1.5 times more Calcium, 1.4 times more Magnesium, 1.2 times more Phosphorus and 1.9 times more Potassium than Cooked Napa Cabbage.
- While 5 oz of Cooked Napa Cabbage contain 2.5 times more Copper, 5.7 times more Iron and 7 times more Manganese than Raw Navel Oranges.
- Both Navel Oranges and Cooked Napa Cabbage contain similar levels of Water per five ounces.
- 5 ounces of Navel Oranges lack sufficient amounts of Iron and Manganese
- 5 ounces of Cooked Napa Cabbage lack sufficient amounts of Magnesium
- Both Raw Navel Oranges as well as Cooked Napa Cabbage lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Navel Oranges have 5.6 times more Carbohydrate than Cooked Napa Cabbage.
- 5 ounces of Cooked Napa Cabbage provide inadequate amounts of Carbohydrate
- Both Raw Navel Oranges as well as Cooked Napa Cabbage provide inadequate amounts of Energy and Protein in five ounces.