Lets compare vitamin content per 14 ounces of Boiled Common Cabbage with Salt vs Valencia Oranges:
Boiled and Drained Common Cabbage with Salt has 1.8 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3 times more Vitamin A, 1.4 times more Vitamin B1, 1.4 times more Vitamin B5, 1.3 times more Vitamin B9 and 1.3 times more Vitamin C than Boiled and Drained Common Cabbage with Salt.
Both Boiled and Drained Common Cabbage with Salt and Raw Valencia Oranges have similar amounts of Vitamin B2 and Vitamin B3 per 14 oz.
Both Boiled and Drained Common Cabbage with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Common Cabbage with Salt vs Valencia Oranges:
Boiled and Drained Common Cabbage with Salt has 1.9 times more Iron, 1.5 times more Magnesium, 8.9 times more Manganese, 1.9 times more Phosphorus, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.2 times more Copper than Boiled and Drained Common Cabbage with Salt.
Both Boiled and Drained Common Cabbage with Salt and Raw Valencia Oranges have similar amounts of Calcium, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Common Cabbage with Salt has 1.2 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.1 times more Energy, 2.2 times more Carbohydrate and 1.3 times more Fiber than Boiled and Drained Common Cabbage with Salt.
Both Boiled and Drained Common Cabbage with Salt and Raw Valencia Oranges have similar amounts of Omega 3 per 14 oz.
Both Boiled and Drained Common Cabbage with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.