Nutrient Comparison: Cooked Chopped Frozen Broccoli VS Pickled Cabbage, Japanese Style per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Chopped Frozen Broccoli versus 7 oz of Pickled Cabbage, Japanese Style to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Chopped Frozen Broccoli vs Pickled Cabbage, Japanese Style:
- 7 ounces of Cooked Chopped Frozen Broccoli have 5.7 times more Vitamin A, more Vitamin B1, 2 times more Vitamin B2, 2.5 times more Vitamin B3, 1.4 times more Vitamin B5, 1.3 times more Vitamin B6, 1.3 times more Vitamin B9, 57.3 times more Vitamin C and 11 times more Vitamin E than Pickled Cabbage, Japanese Style.
- While 7 oz of Pickled Fresh Japanese Style Cabbage contain 1.4 times more Vitamin K than Boiled Chopped Frozen Broccoli.
- 7 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Boiled Chopped Frozen Broccoli as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Chopped Frozen Broccoli vs Pickled Cabbage, Japanese Style:
- 7 ounces of Cooked Chopped Frozen Broccoli have 1.4 times more Copper, 1.2 times more Iron and 1.4 times more Zinc than Pickled Cabbage, Japanese Style.
- While 7 oz of Pickled Fresh Japanese Style Cabbage contain 1.5 times more Calcium, 6 times more Potassium and 25.2 times more Sodium than Boiled Chopped Frozen Broccoli.
- Both Cooked Chopped Frozen Broccoli and Pickled Cabbage, Japanese Style contain similar levels of Magnesium, Manganese, Phosphorus and Water per seven ounces.
- 7 ounces of Pickled Cabbage, Japanese Style lack sufficient amounts of Zinc
- Both Boiled Chopped Frozen Broccoli as well as Pickled Fresh Japanese Style Cabbage lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Cooked Chopped Frozen Broccoli have 1.7 times more Omega 3 and 1.9 times more Protein than Pickled Cabbage, Japanese Style.
- Both Cooked Chopped Frozen Broccoli and Pickled Cabbage, Japanese Style offer comparable quantities of Carbohydrate and Fiber per seven ounces.
- 7 ounces of Pickled Cabbage, Japanese Style provide inadequate amounts of Omega 3
- Both Boiled Chopped Frozen Broccoli as well as Pickled Fresh Japanese Style Cabbage provide inadequate amounts of Energy and Omega 6 in seven ounces.