Lets compare vitamin content per 14 ounces of Carrots vs Boiled Napa Cabbage with Salt:
Raw Carrots have 17.4 times more Vitamin A, 1.5 times more Vitamin B1, 1.3 times more Vitamin B2, 2 times more Vitamin B3 and 3.4 times more Vitamin B5 than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains 1.3 times more Vitamin B6, 2.8 times more Vitamin B9 and 2.7 times more Vitamin C than Raw Carrots.
Both Raw Carrots as well as Boiled and Drained Chinese Napa Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Boiled Napa Cabbage with Salt:
Raw Carrots have 1.6 times more Copper, 1.4 times more Potassium and 1.3 times more Zinc than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains 3.6 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled and Drained Chinese Napa Cabbage with Salt have similar amounts of Calcium, Iron, Magnesium, Manganese, Phosphorus and Water per 14 oz.
Both Raw Carrots as well as Boiled and Drained Chinese Napa Cabbage with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 2.9 times more Energy, 4 times more Carbohydrate and 1.6 times more Fiber than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains 24 times more Omega 3 and 1.6 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled and Drained Chinese Napa Cabbage with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.