Lets compare vitamin content per 1 kilogram of Oranges vs Pickled Cabbage, Japanese Style:
Raw Oranges have 1.2 times more Vitamin A, more Vitamin B1, 1.6 times more Vitamin B3, 1.2 times more Vitamin B5, 76 times more Vitamin C and 1.5 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 1.7 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin K than Raw Oranges.
Both Raw Oranges and Pickled Fresh Japanese Style Cabbage have similar amounts of Vitamin B2 per 1 kg.
Both Raw Oranges as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oranges vs Pickled Cabbage, Japanese Style:
Raw Oranges have 1.8 times more Copper than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 4.9 times more Iron, 9.5 times more Manganese, 3.1 times more Phosphorus, 4.7 times more Potassium, 2 times more Selenium, more Sodium and 2.9 times more Zinc than Raw Oranges.
Both Raw Oranges and Pickled Fresh Japanese Style Cabbage have similar amounts of Calcium, Magnesium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges have 1.6 times more Energy, 2.1 times more Carbohydrate and 7.2 times more Sugars than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 3.6 times more Omega 3, 1.3 times more Fiber and 1.7 times more Protein than Raw Oranges.
Both Raw Oranges as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.