Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt vs Milk, whole, 3.25% milkfat, with added vitamin D
Nutrition comparison per 100g
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Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt
7 wins
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Milk, whole, 3.25% milkfat, with added vitamin D
4 wins
| Nutrient | Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt | Milk, whole, 3.25% milkfat, with added vitamin D | Difference |
|---|---|---|---|
| Calories | 12 kcal ★ | 61 kcal | Milk, whole, 3.25% milkfat, with added vitamin D has 80% more |
| Protein | 1.56 g | 3.15 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 50% more |
| Carbs | 1.78 g | 4.8 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 63% more |
| Fat | 0.16 g ★ | 3.25 g | Milk, whole, 3.25% milkfat, with added vitamin D has 95% more |
| Fiber | 1 g ★ | 0 g | Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt has 0% more |
| Sugar | 0.83 g ★ | 5.05 g | Milk, whole, 3.25% milkfat, with added vitamin D has 84% more |
| Sodium | 270 mg | 43 mg ★ | Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt has 528% more |
| Calcium | 93 mg | 113 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 18% more |
| Iron | 1.04 mg ★ | 0.03 mg | Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt has 3367% more |
| Vitamin C | 26 mg ★ | 0 mg | Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt has 0% more |
| Potassium | 371 mg ★ | 132 mg | Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt has 181% more |
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