Lets compare vitamin content per 100 grams of Carrots vs Boiled Chinese Cabbage with Salt:
Raw Carrots have 3.9 times more Vitamin A, 2.1 times more Vitamin B1, 2.3 times more Vitamin B3, 3.5 times more Vitamin B5 and 7.3 times more Vitamin E than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 2.2 times more Vitamin B9, 4.4 times more Vitamin C and 2.6 times more Vitamin K than Raw Carrots.
Both Raw Carrots and Boiled and Drained Chinese Cabbage with Salt have similar amounts of Vitamin B2 and Vitamin B6 per 100 g.
Both Raw Carrots as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Boiled Chinese Cabbage with Salt:
Raw Carrots have 2.4 times more Copper, 1.2 times more Phosphorus and 1.4 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 2.8 times more Calcium, 3.5 times more Iron and 3.9 times more Sodium than Raw Carrots.
Both Raw Carrots and Boiled and Drained Chinese Cabbage with Salt have similar amounts of Magnesium, Manganese, Potassium and Water per 100 g.
Both Raw Carrots as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 3.4 times more Energy, 5.4 times more Carbohydrate, 5.7 times more Sugars and 2.8 times more Fiber than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 20.5 times more Omega 3 and 1.7 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.