Nutrient Comparison: Fresh Orange juice VS Boiled Salsify with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Fresh Orange juice versus 14 oz of Boiled Salsify with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Fresh Orange juice vs Boiled Salsify with Salt:
- 14 ounces of Fresh Orange juice have 1.6 times more Vitamin B1, 2 times more Vitamin B9 and 10.9 times more Vitamin C than Boiled Salsify with Salt.
- While 14 oz of Boiled and Drained Salsify with Salt contain 5.8 times more Vitamin B2, 1.5 times more Vitamin B5 and 5.5 times more Vitamin B6 than Raw Orange juice.
- Both Fresh Orange juice and Boiled Salsify with Salt provide similar amounts of Vitamin B3 per 14 ounces.
- Both Raw Orange juice as well as Boiled and Drained Salsify with Salt 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 Boiled Salsify with Salt:
- 14 oz of Boiled and Drained Salsify with Salt contain 4.3 times more Calcium, 1.6 times more Copper, 2.8 times more Iron, 1.6 times more Magnesium, 15 times more Manganese, 3.3 times more Phosphorus, 1.4 times more Potassium, 252 times more Sodium and 6 times more Zinc than Raw Orange juice.
- Both Fresh Orange juice and Boiled Salsify with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Fresh Orange juice lack sufficient amounts of Calcium, Manganese and Zinc
- Both Raw Orange juice as well as Boiled and Drained Salsify with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Fresh Orange juice have 2.9 times more Sugars than Boiled Salsify with Salt.
- While 14 oz of Boiled and Drained Salsify with Salt contain 1.5 times more Energy, 1.5 times more Carbohydrate, 15.5 times more Fiber and 3.9 times more Protein than Raw Orange juice.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Energy, Fiber and Protein