Nutrient Comparison: Valencia Oranges VS Cooked Frozen Mustard Greens with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Cooked Frozen Mustard Greens 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 Mustard Greens with Salt:
- 14 ounces of Valencia Oranges have 2.2 times more Vitamin B1, 15.6 times more Vitamin B5 and 3.5 times more Vitamin C than Cooked Frozen Mustard Greens with Salt.
- While 14 oz of Boiled Frozen Mustard Greens, drained with Salt contain 29.5 times more Vitamin A, 1.3 times more Vitamin B2, 1.7 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A
- 14 ounces of Cooked Frozen Mustard Greens with Salt have insufficient amounts of Vitamin B5
- Both Raw Valencia Oranges as well as Boiled Frozen Mustard Greens, drained with Salt have insufficient amounts of Vitamin B3, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Frozen Mustard Greens with Salt:
- 14 ounces of Valencia Oranges have 1.3 times more Potassium than Cooked Frozen Mustard Greens with Salt.
- While 14 oz of Boiled Frozen Mustard Greens, drained with Salt contain 2.5 times more Calcium, 1.6 times more Copper, 12.4 times more Iron, 1.3 times more Magnesium, 12.8 times more Manganese, 1.4 times more Phosphorus and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Mustard Greens with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Raw Valencia Oranges as well as Boiled Frozen Mustard Greens, drained with Salt lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Valencia Oranges have 3.8 times more Carbohydrate than Cooked Frozen Mustard Greens with Salt.
- While 14 oz of Boiled Frozen Mustard Greens, drained with Salt contain 2.2 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Mustard Greens 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 Frozen Mustard Greens, drained with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.