Lets compare vitamin content per 100 grams of Pickled Cabbage, Japanese Style vs Roasted Sunflower Seeds:
Pickled Fresh Japanese Style Cabbage has more Vitamin A and 46.6 times more Vitamin K than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain more Vitamin B1, 6.2 times more Vitamin B2, 39.1 times more Vitamin B3, 34.9 times more Vitamin B5, 8 times more Vitamin B6, 5.6 times more Vitamin B9, 2 times more Vitamin C and 217.5 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pickled Cabbage, Japanese Style vs Roasted Sunflower Seeds:
Pickled Fresh Japanese Style Cabbage has 92.3 times more Sodium and 76.2 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 1.5 times more Calcium, 73.2 times more Copper, 7.8 times more Iron, 10.8 times more Magnesium, 8.9 times more Manganese, 26.9 times more Phosphorus, 79.3 times more Selenium and 26.5 times more Zinc than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Sunflower Seed Kernels no Salt contain 19.4 times more Energy, 498 times more Fat, 401.5 times more Saturated Fat, 2.8 times more Omega 3, 1725.4 times more Omega 6, 4.2 times more Carbohydrate, 2.1 times more Sugars, 3.6 times more Fiber and 12.1 times more Protein than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.