Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Broccoli:
Pickled Fresh Japanese Style Cabbage has 1.2 times more Vitamin K than Raw Broccoli.
While Raw Broccoli contains 3.4 times more Vitamin A, more Vitamin B1, 2.9 times more Vitamin B2, 3.6 times more Vitamin B3, 2.8 times more Vitamin B5, 1.8 times more Vitamin B6, 1.5 times more Vitamin B9, 127.4 times more Vitamin C and 6.5 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickled Cabbage, Japanese Style vs Broccoli:
Pickled Fresh Japanese Style Cabbage has 2.7 times more Potassium and 8.4 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 2 times more Copper, 1.5 times more Iron, 1.8 times more Magnesium, 1.5 times more Phosphorus, 2.5 times more Selenium and 2.1 times more Zinc than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Broccoli have similar amounts of Calcium, Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Broccoli contains 2.5 times more Omega 3, 1.3 times more Sugars and 1.8 times more Protein than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Broccoli have similar amounts of Energy, Carbohydrate and Fiber per 14 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.