Nutrient Comparison: Valencia Oranges VS Boiled Escarole per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Boiled Escarole to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Escarole:
- 14 ounces of Valencia Oranges have 1.5 times more Vitamin B1, 3.9 times more Vitamin B6 and 14.7 times more Vitamin C than Boiled Escarole.
- While 14 oz of Boiled and Drained Escarole without Salt contain 7.8 times more Vitamin A, 1.6 times more Vitamin B2, 3.3 times more Vitamin B5 and 2 times more Vitamin B9 than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A
- 14 ounces of Boiled Escarole have insufficient amounts of Vitamin B6
- Both Raw Valencia Oranges as well as Boiled and Drained Escarole without Salt have insufficient amounts of Vitamin B3, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Escarole:
- 14 oz of Boiled and Drained Escarole without Salt contain 2.4 times more Copper, 8 times more Iron, 1.3 times more Magnesium, 16.7 times more Manganese, 1.3 times more Phosphorus, 1.4 times more Potassium and 11.5 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Escarole contain similar levels of Calcium and 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 3.9 times more Carbohydrate than Boiled Escarole.
- Both Valencia Oranges and Boiled Escarole 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 and Drained Escarole without Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.