Lets compare vitamin content per 100 grams of Boiled Napa Cabbage with Salt vs Navel Oranges:
Boiled and Drained Chinese Napa Cabbage with Salt has 4 times more Vitamin A, 2.2 times more Vitamin B6 and 1.6 times more Vitamin B9 than Raw Navel Oranges.
While Raw Navel Oranges contain 1.5 times more Vitamin B1, 3.3 times more Vitamin B5 and 3.7 times more Vitamin C than Boiled and Drained Chinese Napa Cabbage with Salt.
Both Boiled and Drained Chinese Napa Cabbage with Salt and Raw Navel Oranges have similar amounts of Vitamin B2 and Vitamin B3 per 100 g.
Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Napa Cabbage with Salt vs Navel Oranges:
Boiled and Drained Chinese Napa Cabbage with Salt has 2.3 times more Iron, 5.3 times more Manganese, 1.7 times more Phosphorus, 1.4 times more Potassium, 245 times more Sodium and 2.3 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Calcium and 1.3 times more Copper than Boiled and Drained Chinese Napa Cabbage with Salt.
Both Boiled and Drained Chinese Napa Cabbage with Salt and Raw Navel Oranges have similar amounts of Magnesium and Water per 100 g.
Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Navel Oranges have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Chinese Napa Cabbage with Salt has 5.3 times more Omega 3 and 1.6 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 3.5 times more Energy, 5.2 times more Carbohydrate and 1.3 times more Fiber than Boiled and Drained Chinese Napa Cabbage with Salt.
Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.