Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Valencia Oranges per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Chinese Cabbage with Salt versus 100 g of Valencia Oranges 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 Valencia Oranges:
- 100 grams of Boiled Chinese Cabbage with Salt have 17.7 times more Vitamin A, 1.6 times more Vitamin B2, 1.6 times more Vitamin B3 and 2.6 times more Vitamin B6 than Valencia Oranges.
- While 100 g of Raw Valencia Oranges contain 2.7 times more Vitamin B1, 3.2 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 Valencia Oranges provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- 100 grams of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Chinese Cabbage with Salt vs Valencia Oranges:
- 100 grams of Boiled Chinese Cabbage with Salt have 2.3 times more Calcium, 11.6 times more Iron, 6.3 times more Manganese, 1.7 times more Phosphorus, 2.1 times more Potassium and more Sodium than Valencia Oranges.
- While 100 g of Raw Valencia Oranges contain 1.9 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Valencia Oranges contain similar levels of Magnesium and Water per 100 grams.
- 100 grams of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Valencia Oranges lack sufficient amounts of Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Chinese Cabbage with Salt have 2.6 times more Omega 3 and 1.5 times more Protein than Valencia Oranges.
- While 100 g of Raw Valencia Oranges contain 6.7 times more Carbohydrate and 2.5 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
- 100 grams of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 100 grams of Valencia Oranges provide inadequate amounts of Omega 3 and Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Valencia Oranges provide inadequate amounts of Energy and Omega 6 in 100 grams.