Lets compare vitamin content per 14 ounces of Boiled Chinese Cabbage with Salt vs Carrots:
Boiled and Drained Chinese Cabbage with Salt has 1.2 times more Vitamin B6, 2.2 times more Vitamin B9, 4.4 times more Vitamin C and 2.6 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 3.9 times more Vitamin A, 2.1 times more Vitamin B1, 2.3 times more Vitamin B3, 3.5 times more Vitamin B5 and 7.3 times more Vitamin E than Boiled and Drained Chinese Cabbage with Salt.
Both Boiled and Drained Chinese Cabbage with Salt and Raw Carrots have similar amounts of Vitamin B2 per 14 oz.
Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Chinese Cabbage with Salt vs Carrots:
Boiled and Drained Chinese Cabbage with Salt has 2.8 times more Calcium, 3.5 times more Iron and 3.9 times more Sodium than Raw Carrots.
While Raw Carrots contain 2.4 times more Copper and 1.4 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
Both Boiled and Drained Chinese Cabbage with Salt and Raw Carrots have similar amounts of Magnesium, Manganese, Phosphorus, Potassium and Water per 14 oz.
Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Chinese Cabbage with Salt has 20.5 times more Omega 3 and 1.7 times more Protein than Raw Carrots.
While Raw Carrots contain 3.4 times more Energy, 5.4 times more Carbohydrate, 5.7 times more Sugars and 2.8 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
Both Boiled and Drained Chinese Cabbage with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.