Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked Couscous:
Raw Valencia Oranges have more Vitamin A, 1.4 times more Vitamin B1, 1.5 times more Vitamin B2, 1.2 times more Vitamin B6, 2.6 times more Vitamin B9 and more Vitamin C than Cooked Couscous.
While Cooked Couscous contain 3.6 times more Vitamin B3 and 1.5 times more Vitamin B5 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Couscous have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Couscous:
Raw Valencia Oranges have 5 times more Calcium, 1.3 times more Magnesium and 3.1 times more Potassium than Cooked Couscous.
While Cooked Couscous contain 4.2 times more Iron, 3.7 times more Manganese, 1.3 times more Phosphorus and 4.3 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Couscous have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Valencia Oranges have 5.3 times more Omega 3 and 1.8 times more Fiber than Cooked Couscous.
While Cooked Couscous contain 2.3 times more Energy, 2 times more Carbohydrate and 3.6 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Couscous have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.