Lets compare vitamin content per 100 grams of Boiled Napa Cabbage with Salt vs Oranges:
Boiled and Drained Chinese Napa Cabbage with Salt has 4.4 times more Vitamin A, 1.8 times more Vitamin B3, 3 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Oranges.
While Raw Oranges contain 2 times more Vitamin B1, 3.1 times more Vitamin B5 and 3.4 times more Vitamin C than Boiled and Drained Chinese Napa Cabbage with Salt.
Both Boiled and Drained Chinese Napa Cabbage with Salt and Raw Oranges have similar amounts of Vitamin B2 per 100 g.
Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Napa Cabbage with Salt vs Oranges:
Boiled and Drained Chinese Napa Cabbage with Salt has 3 times more Iron, 6.1 times more Manganese, 2.8 times more Phosphorus, 1.2 times more Potassium, more Sodium and 2.6 times more Zinc than Raw Oranges.
While Raw Oranges contain 1.6 times more Copper than Boiled and Drained Chinese Napa Cabbage with Salt.
Both Boiled and Drained Chinese Napa Cabbage with Salt and Raw Oranges have similar amounts of Calcium, Magnesium and Water per 100 g.
Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Oranges have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Chinese Napa Cabbage with Salt has 6.9 times more Omega 3 and 1.6 times more Protein than Raw Oranges.
While Raw Oranges contain 3.4 times more Energy, 4.9 times more Carbohydrate and 1.4 times more Fiber than Boiled and Drained Chinese Napa Cabbage with Salt.
Both Boiled and Drained Chinese Napa Cabbage with Salt as well as Raw Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.