Lets compare vitamin content per 14 ounces of Cooked Napa Cabbage vs Valencia Oranges:
Cooked Napa Cabbage has 1.7 times more Vitamin B3 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 17.4 times more Vitamin B1, 1.6 times more Vitamin B2, 7.1 times more Vitamin B5, 1.7 times more Vitamin B6 and 15.2 times more Vitamin C than Cooked Napa Cabbage.
Both Cooked Napa Cabbage and Raw Valencia Oranges have similar amounts of Vitamin A and Vitamin B9 per 14 oz.
Both Cooked Napa Cabbage as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Napa Cabbage vs Valencia Oranges:
Cooked Napa Cabbage has 2.6 times more Copper, 8.2 times more Iron, 8.8 times more Manganese and 2.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Calcium and 2.1 times more Potassium than Cooked Napa Cabbage.
Both Cooked Napa Cabbage and Raw Valencia Oranges have similar amounts of Magnesium, Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges contain 4.1 times more Energy and 5.3 times more Carbohydrate than Cooked Napa Cabbage.
Both Cooked Napa Cabbage and Raw Valencia Oranges have similar amounts of Protein per 14 oz.
Both Cooked Napa Cabbage as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.