Lets compare vitamin content per 14 ounces of Boiled Pink Beans vs Navel Oranges:
Boiled Pink Beans have 3.8 times more Vitamin B1, 1.2 times more Vitamin B2, 1.3 times more Vitamin B3, 2.2 times more Vitamin B6, 4.9 times more Vitamin B9, 6.5 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A and more Vitamin C than Boiled Pink Beans.
Both Boiled Pink Beans and Raw Navel Oranges have similar amounts of Vitamin B5 per 14 oz.
Both Boiled Pink Beans as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Pink Beans vs Navel Oranges:
Boiled Pink Beans have 1.2 times more Calcium, 6.9 times more Copper, 17.7 times more Iron, 5.9 times more Magnesium, 18.9 times more Manganese, 7.2 times more Phosphorus, 3.1 times more Potassium, more Selenium and 12 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 1.4 times more Water than Boiled Pink Beans.
Comparison of macro-nutrients per 14 ounces:
Boiled Pink Beans have 3 times more Energy, 10.7 times more Omega 3, 2.2 times more Carbohydrate, 2.4 times more Fiber and 10 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 23.6 times more Sugars than Boiled Pink Beans.
Both Boiled Pink Beans as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.