Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked Napa Cabbage:
Raw Valencia Oranges have 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.
While Cooked Napa Cabbage contains 1.7 times more Vitamin B3 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Napa Cabbage have similar amounts of Vitamin A and Vitamin B9 per 14 oz.
Both Raw Valencia Oranges as well as Cooked Napa Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Napa Cabbage:
Raw Valencia Oranges have 1.4 times more Calcium, 1.3 times more Magnesium and 2.1 times more Potassium than Cooked Napa Cabbage.
While Cooked Napa Cabbage contains 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.
Both Raw Valencia Oranges and Cooked Napa Cabbage have similar amounts of Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 4.1 times more Energy and 5.3 times more Carbohydrate than Cooked Napa Cabbage.
Both Raw Valencia Oranges and Cooked Napa Cabbage have similar amounts of Protein per 14 oz.
Both Raw Valencia Oranges as well as Cooked Napa Cabbage have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.