Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Bulgur:
Raw Valencia Oranges have more Vitamin A, 1.5 times more Vitamin B1, 1.4 times more Vitamin B2, 2.2 times more Vitamin B9 and more Vitamin C than Cooked Bulgur.
While Cooked Bulgur contains 3.6 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.3 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Bulgur have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Bulgur:
Raw Valencia Oranges have 4 times more Calcium and 2.6 times more Potassium than Cooked Bulgur.
While Cooked Bulgur contains 2 times more Copper, 10.7 times more Iron, 3.2 times more Magnesium, 26.5 times more Manganese, 2.4 times more Phosphorus and 9.5 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Bulgur have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 4 times more Omega 3 than Cooked Bulgur.
While Cooked Bulgur contains 1.7 times more Energy, 1.6 times more Carbohydrate, 1.8 times more Fiber and 3 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Bulgur have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.