Lets compare vitamin content per 5 ounces of Pickled Cabbage, Japanese Style vs Valencia Oranges:
Pickled Fresh Japanese Style Cabbage has 1.6 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Vitamin A, more Vitamin B1, 1.5 times more Vitamin B3 and 69.3 times more Vitamin C than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Valencia Oranges have similar amounts of Vitamin B2, Vitamin B5 and Vitamin B9 per 5 oz.
Both Pickled Fresh Japanese Style 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 Pickled Cabbage, Japanese Style vs Valencia Oranges:
Pickled Fresh Japanese Style Cabbage has 5.4 times more Iron, 10.3 times more Manganese, 2.5 times more Phosphorus, 4.8 times more Potassium, more Sodium and 3.3 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Copper than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Valencia Oranges have similar amounts of Calcium, Magnesium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pickled Fresh Japanese Style Cabbage has 1.6 times more Omega 3, 1.2 times more Fiber and 1.5 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.6 times more Energy and 2.1 times more Carbohydrate than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.