Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Napa Cabbage with Salt:
Raw Valencia Oranges have 2 times more Vitamin B1, 3.1 times more Vitamin B5 and 3.1 times more Vitamin C than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains 4 times more Vitamin A, 1.8 times more Vitamin B3, 2.8 times more Vitamin B6 and 1.4 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Drained Chinese Napa Cabbage with Salt have similar amounts of Vitamin B2 per 14 oz.
Both Raw Valencia Oranges 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 Valencia Oranges vs Boiled Napa Cabbage with Salt:
Raw Valencia Oranges have 1.3 times more Calcium and 1.3 times more Copper than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains 3.3 times more Iron, 6.7 times more Manganese, 2.3 times more Phosphorus, 1.3 times more Potassium, more Sodium and 3 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Boiled and Drained Chinese Napa Cabbage with Salt have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 3.5 times more Energy, 4.9 times more Carbohydrate and 1.5 times more Fiber than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains 3 times more Omega 3 and 1.4 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges 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.