Nutrient Comparison: Valencia Oranges VS Boiled Carrots with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Boiled Carrots with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Carrots with Salt:
- 14 ounces of Valencia Oranges have 1.3 times more Vitamin B1, 19.5 times more Vitamin B9 and 13.5 times more Vitamin C than Boiled Carrots with Salt.
- While 14 oz of Boiled and Drained Carrots with Salt contain 71 times more Vitamin A, 2.4 times more Vitamin B3 and 2.4 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Carrots with Salt provide similar amounts of Vitamin B2 and Vitamin B5 per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- 14 ounces of Boiled Carrots with Salt have insufficient amounts of Vitamin B9
- Both Raw Valencia Oranges as well as Boiled and Drained Carrots with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Carrots with Salt:
- 14 ounces of Valencia Oranges have 1.3 times more Calcium and 2.2 times more Copper than Boiled Carrots with Salt.
- While 14 oz of Boiled and Drained Carrots with Salt contain 3.8 times more Iron, 6.7 times more Manganese, 1.8 times more Phosphorus, 1.3 times more Potassium and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Carrots with Salt contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 14 ounces of Boiled Carrots with Salt lack sufficient amounts of Copper
- Both Raw Valencia Oranges as well as Boiled and Drained Carrots with Salt lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Valencia Oranges have 1.4 times more Carbohydrate than Boiled Carrots with Salt.
- Both Valencia Oranges and Boiled Carrots with Salt offer comparable quantities of Fiber per 14 ounces.
- Both Raw Valencia Oranges as well as Boiled and Drained Carrots with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.