Cabbage, chinese (pak-choi), raw vs Milk, whole, 3.25% milkfat, with added vitamin D
Nutrition comparison per 100g
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Cabbage, chinese (pak-choi), raw
7 wins
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Milk, whole, 3.25% milkfat, with added vitamin D
4 wins
| Nutrient | Cabbage, chinese (pak-choi), raw | Milk, whole, 3.25% milkfat, with added vitamin D | Difference |
|---|---|---|---|
| Calories | 13 kcal ★ | 61 kcal | Milk, whole, 3.25% milkfat, with added vitamin D has 79% more |
| Protein | 1.5 g | 3.15 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 52% more |
| Carbs | 2.18 g | 4.8 g ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 55% more |
| Fat | 0.2 g ★ | 3.25 g | Milk, whole, 3.25% milkfat, with added vitamin D has 94% more |
| Fiber | 1 g ★ | 0 g | Cabbage, chinese (pak-choi), raw has 0% more |
| Sugar | 1.18 g ★ | 5.05 g | Milk, whole, 3.25% milkfat, with added vitamin D has 77% more |
| Sodium | 65 mg | 43 mg ★ | Cabbage, chinese (pak-choi), raw has 51% more |
| Calcium | 105 mg | 113 mg ★ | Milk, whole, 3.25% milkfat, with added vitamin D has 7% more |
| Iron | 0.8 mg ★ | 0.03 mg | Cabbage, chinese (pak-choi), raw has 2567% more |
| Vitamin C | 45 mg ★ | 0 mg | Cabbage, chinese (pak-choi), raw has 0% more |
| Potassium | 252 mg ★ | 132 mg | Cabbage, chinese (pak-choi), raw has 91% more |
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