Nutrient Comparison: Oranges with Peel VS Boiled Chinese Cabbage with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Oranges with Peel 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 Oranges with Peel vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Oranges with Peel have 3.1 times more Vitamin B1, 4.2 times more Vitamin B5 and 2.7 times more Vitamin C than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 16.3 times more Vitamin A, 1.3 times more Vitamin B2, 1.8 times more Vitamin B6 and 1.4 times more Vitamin B9 than Raw Oranges with Peel .
- Both Oranges with Peel and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Oranges with Peel have insufficient amounts of Vitamin A
- 5 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- Both Raw Oranges with Peel as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Oranges with Peel vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Oranges with Peel have 3 times more Copper and 1.3 times more Magnesium than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 1.3 times more Calcium, 1.3 times more Iron, 1.3 times more Phosphorus, 1.9 times more Potassium and 135 times more Sodium than Raw Oranges with Peel .
- Both Oranges with Peel and Boiled Chinese Cabbage with Salt contain similar levels of Water per five ounces.
- Both Raw Oranges with Peel 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 Oranges with Peel have 5.3 times more Energy, 8.7 times more Carbohydrate and 4.5 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 than Raw Oranges with Peel .
- Both Oranges with Peel and Boiled Chinese Cabbage with Salt offer comparable quantities of Protein per five ounces.
- 5 ounces of Oranges with Peel provide inadequate amounts of Omega 3
- 5 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Energy and Carbohydrate
- Both Raw Oranges with Peel as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Omega 6 in five ounces.