Nutrient Comparison: Cooked Guava Sauce VS Fresh Orange juice per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Guava Sauce versus 14 oz of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Guava Sauce vs Fresh Orange juice:
- 14 ounces of Cooked Guava Sauce have 2.3 times more Vitamin B6, 2.9 times more Vitamin C and 13.8 times more Vitamin E than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 3.5 times more Vitamin B1, 2.3 times more Vitamin B2 and 6 times more Vitamin B9 than Cooked Guava Sauce.
- Both Cooked Guava Sauce and Fresh Orange juice provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Cooked Guava Sauce have insufficient amounts of Vitamin B2 and Vitamin B9
- 14 ounces of Fresh Orange juice have insufficient amounts of Vitamin E
- Both Cooked Guava Sauce as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cooked Guava Sauce vs Fresh Orange juice:
- 14 ounces of Cooked Guava Sauce have 1.8 times more Copper and 7.7 times more Manganese than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.6 times more Magnesium and 1.5 times more Phosphorus than Cooked Guava Sauce.
- Both Cooked Guava Sauce and Fresh Orange juice contain similar levels of Iron, Potassium and Water per 14 ounces.
- 14 ounces of Cooked Guava Sauce lack sufficient amounts of Magnesium and Phosphorus
- 14 ounces of Fresh Orange juice lack sufficient amounts of Manganese
- Both Cooked Guava Sauce as well as Raw Orange juice lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Guava Sauce have 18 times more Fiber than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.4 times more Sugars than Cooked Guava Sauce.
- Both Cooked Guava Sauce and Fresh Orange juice offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Fiber
- Both Cooked Guava Sauce as well as Raw Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.