Lets compare vitamin content per 14 ounces of Boiled Yellow Beans with Salt vs Valencia Oranges:
Boiled Yellow Beans with Salt have 2.1 times more Vitamin B1, 2.6 times more Vitamin B2, 2.6 times more Vitamin B3, 2 times more Vitamin B6 and 2.1 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and 26.9 times more Vitamin C than Boiled Yellow Beans with Salt.
Both Boiled Yellow Beans with Salt and Raw Valencia Oranges have similar amounts of Vitamin B5 per 14 oz.
Both Boiled Yellow 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 Yellow Beans with Salt vs Valencia Oranges:
Boiled Yellow Beans with Salt have 1.6 times more Calcium, 5 times more Copper, 27.6 times more Iron, 7.4 times more Magnesium, 19.8 times more Manganese, 10.8 times more Phosphorus, 1.8 times more Potassium, more Sodium and 17.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Water than Boiled Yellow Beans with Salt.
Comparison of macro-nutrients per 14 ounces:
Boiled Yellow Beans with Salt have 2.9 times more Energy, 3.6 times more Fat, 13.3 times more Omega 3, 5.8 times more Omega 6, 2.1 times more Carbohydrate, 4.2 times more Fiber and 8.8 times more Protein than Raw Valencia Oranges.
Both Boiled Yellow Beans with Salt as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.