Lets compare vitamin content per 5 ounces of Boiled Napa Cabbage vs Valencia Oranges:
Boiled and Drained Chinese Napa Cabbage has 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.
While Raw Valencia Oranges contain 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.
Both Boiled and Drained Chinese Napa Cabbage and Raw Valencia Oranges have similar amounts of Vitamin B2 per 5 oz.
Both Boiled and Drained Chinese Napa Cabbage as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Napa Cabbage vs Valencia Oranges:
Boiled and Drained Chinese Napa Cabbage has 3.3 times more Iron, 6.7 times more Manganese, 2.3 times more Phosphorus, 1.3 times more Potassium and 3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Copper than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage and Raw Valencia Oranges have similar amounts of Calcium, Magnesium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Chinese Napa Cabbage has 3 times more Omega 3 and 1.4 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 3.5 times more Energy, 4.9 times more Carbohydrate and 1.5 times more Fiber than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.