Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Oranges:
Pickled Fresh Japanese Style Cabbage has 1.7 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin K than Raw Oranges.
While Raw Oranges contain more Vitamin B1, 1.6 times more Vitamin B3, 76 times more Vitamin C and 1.5 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Oranges have similar amounts of Vitamin A, Vitamin B2 and Vitamin B5 per 14 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickled Cabbage, Japanese Style vs Oranges:
Pickled Fresh Japanese Style Cabbage has 4.9 times more Iron, 9.5 times more Manganese, 3.1 times more Phosphorus, 4.7 times more Potassium, 2 times more Selenium, more Sodium and 2.9 times more Zinc than Raw Oranges.
While Raw Oranges contain 1.8 times more Copper than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Oranges have similar amounts of Calcium, Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickled Fresh Japanese Style Cabbage has 3.6 times more Omega 3, 1.3 times more Fiber and 1.7 times more Protein than Raw Oranges.
While Raw Oranges contain 1.6 times more Energy, 2.1 times more Carbohydrate and 7.2 times more Sugars than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.