Nutrient Comparison: Valencia Oranges VS Cooked Frozen Chopped Collards with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Cooked Frozen Chopped Collards with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked Frozen Chopped Collards with Salt:
- 14 ounces of Valencia Oranges have 1.9 times more Vitamin B1, 2.2 times more Vitamin B5 and 1.8 times more Vitamin C than Cooked Frozen Chopped Collards with Salt.
- While 14 oz of Boiled Chopped Frozen Collards, drained with Salt contain 47.9 times more Vitamin A, 2.9 times more Vitamin B2, 2.3 times more Vitamin B3, 1.8 times more Vitamin B6 and 1.9 times more Vitamin B9 than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Collards, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Frozen Chopped Collards with Salt:
- 14 oz of Boiled Chopped Frozen Collards, drained with Salt contain 5.3 times more Calcium, 1.5 times more Copper, 12.4 times more Iron, 3 times more Magnesium, 28.8 times more Manganese, 1.6 times more Phosphorus, 1.4 times more Potassium, more Sodium and 4.5 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Chopped Collards with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Valencia Oranges have 1.7 times more Carbohydrate than Cooked Frozen Chopped Collards with Salt.
- While 14 oz of Boiled Chopped Frozen Collards, drained with Salt contain 2.9 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Chopped Collards with Salt offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Valencia Oranges provide inadequate amounts of Protein
- Both Raw Valencia Oranges as well as Boiled Chopped Frozen Collards, drained with Salt provide inadequate amounts of Energy in 14 ounces.