Lets compare vitamin content per 100 grams of Pickled Cabbage, Japanese Style vs Navel Oranges:
Pickled Fresh Japanese Style Cabbage has 1.3 times more Vitamin B6, 1.2 times more Vitamin B9 and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Vitamin A, more Vitamin B1, 1.3 times more Vitamin B2, 2.4 times more Vitamin B3, 1.3 times more Vitamin B5 and 84.4 times more Vitamin C than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Navel Oranges have similar amounts of Vitamin E per 100 g.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pickled Cabbage, Japanese Style vs Navel Oranges:
Pickled Fresh Japanese Style Cabbage has 3.8 times more Iron, 8.2 times more Manganese, 1.9 times more Phosphorus, 5.1 times more Potassium, more Selenium, 277 times more Sodium and 2.5 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Copper than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Navel Oranges have similar amounts of Calcium, Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Pickled Fresh Japanese Style Cabbage has 2.8 times more Omega 3, 1.4 times more Fiber and 1.8 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 1.6 times more Energy, 2.2 times more Carbohydrate and 6.5 times more Sugars than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.