Lets compare vitamin content per 14 ounces of Boiled Pink Beans with Salt vs Valencia Oranges:
Boiled Pink Beans with Salt have 3 times more Vitamin B1, 1.6 times more Vitamin B2, 2.1 times more Vitamin B3, 2.8 times more Vitamin B6 and 4.3 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and more Vitamin C than Boiled Pink Beans with Salt.
Both Boiled Pink Beans with Salt and Raw Valencia Oranges have similar amounts of Vitamin B5 per 14 oz.
Both Boiled Pink Beans with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Pink Beans with Salt vs Valencia Oranges:
Boiled Pink Beans with Salt have 1.3 times more Calcium, 7.3 times more Copper, 25.6 times more Iron, 6.5 times more Magnesium, 23.8 times more Manganese, 9.7 times more Phosphorus, 2.8 times more Potassium, more Sodium and 16 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Water than Boiled Pink Beans with Salt.
Comparison of macro-nutrients per 14 ounces:
Boiled Pink Beans with Salt have 3 times more Energy, 6 times more Omega 3, 2.3 times more Carbohydrate, 2.1 times more Fiber and 8.7 times more Protein than Raw Valencia Oranges.
Both Boiled Pink Beans with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.