Lets compare vitamin content per 100 grams of Boiled Carrots vs Pickled Cabbage, Japanese Style:
Boiled and Drained Carrots have 94.7 times more Vitamin A, more Vitamin B1, 3.6 times more Vitamin B3, 1.5 times more Vitamin B6, 5.1 times more Vitamin C and 8.6 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 3 times more Vitamin B9 and 9.2 times more Vitamin K than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pickled Fresh Japanese Style Cabbage have similar amounts of Vitamin B2 and Vitamin B5 per 100 g.
Both Boiled and Drained Carrots as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Pickled Cabbage, Japanese Style:
Pickled Fresh Japanese Style Cabbage contains 1.6 times more Calcium, 1.5 times more Copper, 1.4 times more Iron, 1.5 times more Manganese, 1.4 times more Phosphorus, 3.6 times more Potassium, 1.4 times more Selenium and 4.8 times more Sodium than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pickled Fresh Japanese Style Cabbage have similar amounts of Magnesium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Carrots have 1.4 times more Carbohydrate and 2.7 times more Sugars than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 25 times more Omega 3 and 2.1 times more Protein than Boiled and Drained Carrots.
Both Boiled and Drained Carrots and Pickled Fresh Japanese Style Cabbage have similar amounts of Energy and Fiber per 100 g.
Both Boiled and Drained Carrots as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.