Lets compare vitamin content per 100 grams of Carrots vs Pickled Cabbage, Japanese Style:
Raw Carrots have 92.8 times more Vitamin A, more Vitamin B1, 1.5 times more Vitamin B2, 5.5 times more Vitamin B3, 1.4 times more Vitamin B5, 1.4 times more Vitamin B6, 8.4 times more Vitamin C and 5.5 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 2.2 times more Vitamin B9 and 9.5 times more Vitamin K than Raw Carrots.
Both Raw 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 Carrots vs Pickled Cabbage, Japanese Style:
Raw Carrots have 1.8 times more Copper than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 1.5 times more Calcium, 1.6 times more Iron, 1.7 times more Manganese, 2.7 times more Potassium, 10 times more Selenium and 4 times more Sodium than Raw Carrots.
Both Raw Carrots and Pickled Fresh Japanese Style Cabbage have similar amounts of Magnesium, Phosphorus, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 1.4 times more Energy, 1.7 times more Carbohydrate and 3.6 times more Sugars than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 12.5 times more Omega 3 and 1.7 times more Protein than Raw Carrots.
Both Raw Carrots and Pickled Fresh Japanese Style Cabbage have similar amounts of Fiber per 100 g.
Both Raw Carrots as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.