Nutrient Comparison: Boiled Napa Cabbage with Salt VS Valencia Oranges per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled Napa Cabbage with Salt versus 7 oz of Valencia Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Boiled Napa Cabbage with Salt vs Valencia Oranges:
- 7 ounces of Boiled Napa Cabbage with Salt have 4 times more Vitamin A, 1.8 times more Vitamin B3, 2.8 times more Vitamin B6 and 1.4 times more Vitamin B9 than Valencia Oranges.
- While 7 oz of Raw Valencia Oranges contain 2 times more Vitamin B1, 3.1 times more Vitamin B5 and 3.1 times more Vitamin C than Boiled and Drained Chinese Napa Cabbage with Salt.
- Both Boiled Napa Cabbage with Salt and Valencia Oranges provide similar amounts of Vitamin B2 per seven ounces.
- 7 ounces of Boiled Napa Cabbage with Salt have insufficient amounts of Vitamin B5
- 7 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Boiled Napa Cabbage with Salt vs Valencia Oranges:
- 7 ounces of Boiled Napa Cabbage with Salt have 3.3 times more Iron, 6.7 times more Manganese, 2.3 times more Phosphorus, 1.3 times more Potassium and more Sodium than Valencia Oranges.
- While 7 oz of Raw Valencia Oranges contain 1.3 times more Copper than Boiled and Drained Chinese Napa Cabbage with Salt.
- Both Boiled Napa Cabbage with Salt and Valencia Oranges contain similar levels of Calcium, Magnesium and Water per seven ounces.
- 7 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Valencia Oranges lack sufficient amounts of Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Boiled Napa Cabbage with Salt have 3 times more Omega 3 and 1.4 times more Protein than Valencia Oranges.
- While 7 oz of Raw Valencia Oranges contain 4.9 times more Carbohydrate and 1.5 times more Fiber than Boiled and Drained Chinese Napa Cabbage with Salt.
- 7 ounces of Boiled Napa Cabbage with Salt provide inadequate amounts of Carbohydrate
- 7 ounces of Valencia Oranges provide inadequate amounts of Omega 3 and Protein
- Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Valencia Oranges provide inadequate amounts of Energy and Omega 6 in seven ounces.