Lets compare vitamin content per 7 ounces of Pickled Cabbage, Japanese Style vs Pickled Eggplant:
Pickled Fresh Japanese Style Cabbage has 3 times more Vitamin A, 2.1 times more Vitamin B9 and 34 times more Vitamin K than Pickled Eggplant.
While Pickled Eggplant contains more Vitamin B1, 1.8 times more Vitamin B2, 3.7 times more Vitamin B3 and 1.4 times more Vitamin B6 than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Pickled Eggplant have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Pickled Cabbage, Japanese Style vs Pickled Eggplant:
Pickled Fresh Japanese Style Cabbage has 1.9 times more Calcium, 2 times more Magnesium, 4.8 times more Phosphorus, 71.1 times more Potassium and 1.7 times more Selenium than Pickled Eggplant.
While Pickled Eggplant contains 6.9 times more Copper, 1.6 times more Iron and 6 times more Sodium than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Pickled Eggplant have similar amounts of Zinc and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Pickled Fresh Japanese Style Cabbage has 1.2 times more Fiber and 1.8 times more Protein than Pickled Eggplant.
While Pickled Eggplant contains 1.6 times more Energy, 2 times more Omega 3, 12.9 times more Omega 6, 1.7 times more Carbohydrate and 3.7 times more Sugars than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Pickled Eggplant have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 7 oz.