Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Fresh Orange juice per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Chinese Cabbage with Salt versus 100 g of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Chinese Cabbage with Salt vs Fresh Orange juice:
- 100 grams of Boiled Chinese Cabbage with Salt have 21.2 times more Vitamin A, 2.1 times more Vitamin B2, 4.2 times more Vitamin B6, 1.4 times more Vitamin B9 and 340 times more Vitamin K than Fresh Orange juice.
- While 100 g of Raw Orange juice contain 2.8 times more Vitamin B1, 2.4 times more Vitamin B5 and 1.9 times more Vitamin C than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Fresh Orange juice provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- 100 grams of Fresh Orange juice have insufficient amounts of Vitamin A and Vitamin K
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Boiled Chinese Cabbage with Salt vs Fresh Orange juice:
- 100 grams of Boiled Chinese Cabbage with Salt have 8.5 times more Calcium, 5.2 times more Iron, 10.3 times more Manganese, 1.7 times more Phosphorus, 1.9 times more Potassium and 270 times more Sodium than Fresh Orange juice.
- While 100 g of Raw Orange juice contain 2.3 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Fresh Orange juice contain similar levels of Magnesium and Water per 100 grams.
- 100 grams of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice lack sufficient amounts of Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Chinese Cabbage with Salt have 3.7 times more Omega 3, 5 times more Fiber and 2.2 times more Protein than Fresh Orange juice.
- While 100 g of Raw Orange juice contain 5.8 times more Carbohydrate and 10.1 times more Sugars than Boiled and Drained Chinese Cabbage with Salt.
- 100 grams of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 100 grams of Fresh Orange juice provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Orange juice provide inadequate amounts of Energy and Omega 6 in 100 grams.