Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Boiled Carrots:
Pickled Fresh Japanese Style Cabbage has 3 times more Vitamin B9 and 9.2 times more Vitamin K than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 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.
Both Pickled Fresh Japanese Style Cabbage and Boiled and Drained Carrots have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickled Cabbage, Japanese Style vs Boiled Carrots:
Pickled Fresh Japanese Style Cabbage has 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 Pickled Fresh Japanese Style Cabbage and Boiled and Drained Carrots have similar amounts of Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickled Fresh Japanese Style Cabbage has 25 times more Omega 3 and 2.1 times more Protein than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.4 times more Carbohydrate and 2.7 times more Sugars than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Boiled and Drained Carrots have similar amounts of Energy and Fiber per 14 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.