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Cucumber, pickled vs Chinese cabbage, stewed (without addition of fat and salt): nutrition comparison
Per 100 g: 14 kcal for Cucumber, pickled, versus 14 kcal for Chinese cabbage, stewed (without addition of fat and salt), a difference of 0 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Cucumber, pickled
Cooked vegetables (incl. cans)100 g
Protein0.7 g
0.7 g
Fat0.1 g
0.1 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy14 kcal
14 kcal
Protein−0.6 g
Fat−0.1 g
Vitamin Dequal
Omega-3−0.1 g
Energyequal
Chinese cabbage, stewed (without addition of fat and salt)
Cooked vegetables (incl. cans)100 g
Protein1.3 g
1.3 g
Fat0.2 g
0.2 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy14 kcal
14 kcal
Highest folate content
Chinese cabbage, stewed (without addition of fat and salt) contains 25 µg more folate per 100 g.
Highest vitamin C content
Chinese cabbage, stewed (without addition of fat and salt) contains 7 mg more vitamin C per 100 g.
Highest potassium content
Chinese cabbage, stewed (without addition of fat and salt) contains 100 mg more potassium per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Cucumber, pickled | Chinese cabbage, stewed (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 14 kcal | 14 kcal |
| Protein | 0.7 g | 1.3 g |
| Fat | 0.1 g | 0.2 g |
| of which saturated fat | 0 g | 0 g |
| of which polyunsaturated | 0 g | 0.1 g |
| of which omega-3 | 0 g | 0.1 g |
| Carbohydrates | 2.1 g | 1.2 g |
| of which sugars | 1.9 g | 1.1 g |
| Dietary fibre | 1 g | 1 g |
| Water | 93 g | 96.5 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 14 mg | 32 mg |
| Iron | 1 mg | 0.3 mg |
| Magnesium | 11 mg | 8 mg |
| Phosphorus | 20 mg | 40 mg |
| Potassium | 100 mg | 200 mg |
| Sodium | 700 mg | 6 mg |
| Zinc | 0.3 mg | 0.2 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 5 mg | 12 mg |
| Folate | 7 µg | 32 µg |
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