Lets compare vitamin content per 5 ounces of Pickled Cabbage, Japanese Style vs Carrots:
Pickled Fresh Japanese Style Cabbage has 2.2 times more Vitamin B9 and 9.5 times more Vitamin K than Raw Carrots.
While Raw Carrots contain 92.8 times more Vitamin A, more Vitamin B1, 1.5 times more Vitamin B2, 5.5 times more Vitamin B3, 1.4 times more Vitamin B5, 1.4 times more Vitamin B6, 8.4 times more Vitamin C and 5.5 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pickled Cabbage, Japanese Style vs Carrots:
Pickled Fresh Japanese Style Cabbage has 1.5 times more Calcium, 1.6 times more Iron, 1.7 times more Manganese, 1.2 times more Phosphorus, 2.7 times more Potassium, 10 times more Selenium and 4 times more Sodium than Raw Carrots.
While Raw Carrots contain 1.8 times more Copper than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Carrots have similar amounts of Magnesium, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pickled Fresh Japanese Style Cabbage has 12.5 times more Omega 3 and 1.7 times more Protein than Raw Carrots.
While Raw Carrots contain 1.4 times more Energy, 1.7 times more Carbohydrate and 3.6 times more Sugars than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Carrots have similar amounts of Fiber per 5 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.