Nutrient Comparison: Fresh Orange juice VS Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Fresh Orange juice versus 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked 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 Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt:
- 14 ounces of Fresh Orange juice have 2.4 times more Vitamin B1, 1.4 times more Vitamin B2, 3.8 times more Vitamin B9 and 14.3 times more Vitamin C than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 2 times more Vitamin B3, 1.9 times more Vitamin B5 and 2.5 times more Vitamin B6 than Raw Orange juice.
- 14 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have insufficient amounts of Vitamin B2
- Both Raw Orange juice as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked 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 Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt:
- 14 ounces of Fresh Orange juice have 1.3 times more Copper and 1.7 times more Potassium than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 1.9 times more Calcium, 1.7 times more Iron, 7.8 times more Manganese and 254 times more Sodium than Raw Orange juice.
- Both Fresh Orange juice and Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Raw Orange juice as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Fresh Orange juice have 1.6 times more Carbohydrate and 3.3 times more Sugars than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 7.1 times more Omega 3 and 7 times more Fiber than Raw Orange juice.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Omega 3 and Fiber
- Both Raw Orange juice as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.