Lets compare vitamin content per 14 ounces of Cooked Napa Cabbage vs Canned Carrots with Liquids and Salt:
Cooked Napa Cabbage has 5.4 times more Vitamin B9 and 1.6 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 47.2 times more Vitamin A, 3.8 times more Vitamin B1, 4 times more Vitamin B5 and 3 times more Vitamin B6 than Cooked Napa Cabbage.
Both Cooked Napa Cabbage and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B2 and Vitamin B3 per 14 oz.
Both Cooked Napa Cabbage as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Napa Cabbage vs Canned Carrots with Liquids and Salt:
Cooked Napa Cabbage has 1.4 times more Iron than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 2.2 times more Manganese, 2 times more Potassium, 21.8 times more Sodium and 2.1 times more Zinc than Cooked Napa Cabbage.
Both Cooked Napa Cabbage and Canned Carrots Solids and Liquids with Salt have similar amounts of Calcium, Copper, Magnesium, Phosphorus and Water per 14 oz.
Both Cooked Napa Cabbage as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Napa Cabbage has 1.9 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 2.4 times more Carbohydrate than Cooked Napa Cabbage.
Both Cooked Napa Cabbage as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 14 oz.