Cabbage, chinese (pak-choi), raw vs Sweet potato, cooked, baked in skin, flesh, without salt
Nutrition comparison per 100g
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Cabbage, chinese (pak-choi), raw
5 wins
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Sweet potato, cooked, baked in skin, flesh, without salt
6 wins
| Nutrient | Cabbage, chinese (pak-choi), raw | Sweet potato, cooked, baked in skin, flesh, without salt | Difference |
|---|---|---|---|
| Calories | 13 kcal ★ | 90 kcal | Sweet potato, cooked, baked in skin, flesh, without salt has 86% more |
| Protein | 1.5 g | 2.01 g ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 25% more |
| Carbs | 2.18 g | 20.71 g ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 89% more |
| Fat | 0.2 g | 0.15 g ★ | Cabbage, chinese (pak-choi), raw has 33% more |
| Fiber | 1 g | 3.3 g ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 70% more |
| Sugar | 1.18 g ★ | 6.48 g | Sweet potato, cooked, baked in skin, flesh, without salt has 82% more |
| Sodium | 65 mg | 36 mg ★ | Cabbage, chinese (pak-choi), raw has 81% more |
| Calcium | 105 mg ★ | 38 mg | Cabbage, chinese (pak-choi), raw has 176% more |
| Iron | 0.8 mg ★ | 0.69 mg | Cabbage, chinese (pak-choi), raw has 16% more |
| Vitamin C | 45 mg ★ | 19.6 mg | Cabbage, chinese (pak-choi), raw has 130% more |
| Potassium | 252 mg | 475 mg ★ | Sweet potato, cooked, baked in skin, flesh, without salt has 47% more |
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