Lets compare vitamin content per 7 ounces of Boiled Chinese Cabbage with Salt vs Canned Carrots with Salt:
Boiled and Drained Chinese Cabbage with Salt has 1.8 times more Vitamin B1, 2.1 times more Vitamin B2, 1.5 times more Vitamin B6, 4.6 times more Vitamin B9, 9.6 times more Vitamin C and 3.5 times more Vitamin K than Drained Canned Carrots with Salt.
While Drained Canned Carrots with Salt contain 2.6 times more Vitamin A, 1.3 times more Vitamin B3, 1.7 times more Vitamin B5 and 8.2 times more Vitamin E than Boiled and Drained Chinese Cabbage with Salt.
Both Boiled and Drained Chinese Cabbage with Salt as well as Drained Canned Carrots with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Chinese Cabbage with Salt vs Canned Carrots with Salt:
Boiled and Drained Chinese Cabbage with Salt has 3.7 times more Calcium, 1.6 times more Iron, 1.4 times more Magnesium, 1.2 times more Phosphorus and 2.1 times more Potassium than Drained Canned Carrots with Salt.
While Drained Canned Carrots with Salt contain 5.5 times more Copper, 3.1 times more Manganese and 1.5 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
Both Boiled and Drained Chinese Cabbage with Salt and Drained Canned Carrots with Salt have similar amounts of Sodium and Water per 7 oz.
Both Boiled and Drained Chinese Cabbage with Salt as well as Drained Canned Carrots with Salt have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled and Drained Chinese Cabbage with Salt has 3.7 times more Omega 3 and 2.4 times more Protein than Drained Canned Carrots with Salt.
While Drained Canned Carrots with Salt contain 3.1 times more Carbohydrate, 3 times more Sugars and 1.5 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
Both Boiled and Drained Chinese Cabbage with Salt as well as Drained Canned Carrots with Salt have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.