Lets compare vitamin content per 5 ounces of Boiled Napa Cabbage vs Navel Oranges:
Boiled and Drained Chinese Napa Cabbage has 4 times more Vitamin A, 2.2 times more Vitamin B6 and 1.6 times more Vitamin B9 than Raw Navel Oranges.
While Raw Navel Oranges contain 1.5 times more Vitamin B1, 3.3 times more Vitamin B5 and 3.7 times more Vitamin C than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage and Raw Navel Oranges have similar amounts of Vitamin B2 and Vitamin B3 per 5 oz.
Both Boiled and Drained Chinese Napa Cabbage as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Napa Cabbage vs Navel Oranges:
Boiled and Drained Chinese Napa Cabbage has 2.3 times more Iron, 5.3 times more Manganese, 1.7 times more Phosphorus, 1.4 times more Potassium and 2.3 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 1.3 times more Calcium and 1.3 times more Copper than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage and Raw Navel Oranges have similar amounts of Magnesium and Water per 5 oz.
Both Boiled and Drained Chinese Napa Cabbage as well as Raw Navel Oranges have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Chinese Napa Cabbage has 5.3 times more Omega 3 and 1.6 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 3.5 times more Energy, 5.2 times more Carbohydrate and 1.3 times more Fiber than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.