Nutrient Comparison: Fresh Orange juice VS Cooking Wine per 14 oz
Compare the macro and micronutrient content in 14 oz of Fresh Orange juice versus 14 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Fresh Orange juice vs Cooking Wine:
- 14 ounces of Fresh Orange juice have more Vitamin B1, 3 times more Vitamin B2, 4 times more Vitamin B3, 2 times more Vitamin B6, 30 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 14 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Orange juice as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Fresh Orange juice vs Cooking Wine:
- 14 ounces of Fresh Orange juice have 4 times more Copper and 2.3 times more Potassium than Cooking Wine.
- While 14 oz of Cooking Wine contain 2 times more Iron and 626 times more Sodium than Raw Orange juice.
- Both Fresh Orange juice and Cooking Wine contain similar levels of Magnesium, Phosphorus and Water per 14 ounces.
- 14 ounces of Cooking Wine lack sufficient amounts of Copper
- Both Raw Orange juice as well as Cooking Wine lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Fresh Orange juice have 1.7 times more Carbohydrate and 5.4 times more Sugars than Cooking Wine.
- Both Raw Orange juice as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in 14 ounces.