Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked Homemade Pasta:
Raw Valencia Oranges have more Vitamin A, 1.7 times more Vitamin B5, 2.3 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 2.1 times more Vitamin B1, 3.7 times more Vitamin B2 and 4.9 times more Vitamin B3 than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Homemade Pasta Made Without Egg have similar amounts of Vitamin B9 per 14 oz.
Both Raw Valencia Oranges as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked Homemade Pasta:
Raw Valencia Oranges have 6.7 times more Calcium, 9.4 times more Potassium and 1.3 times more Water than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 1.6 times more Copper, 12.6 times more Iron, 1.4 times more Magnesium, 8.4 times more Manganese, 2.4 times more Phosphorus, more Sodium and 6.2 times more Zinc than Raw Valencia Oranges.
Comparison of macro-nutrients per 14 ounces:
Cooked Homemade Pasta Made Without Egg contains 2.5 times more Energy, 3.3 times more Fat, 3.4 times more Omega 3, 10.3 times more Omega 6, 2.1 times more Carbohydrate and 4.2 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.