Nutrient Comparison: Valencia Oranges VS Cooked 51% Whole Wheat Pasta per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Cooked 51% Whole Wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Cooked 51% Whole Wheat Pasta:
- 14 ounces of Valencia Oranges have 2 times more Vitamin B9 than Cooked 51% Whole Wheat Pasta.
- While 14 oz of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contain 1.8 times more Vitamin B1, 2.6 times more Vitamin B2, 10.5 times more Vitamin B3 and 1.5 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked 51% Whole Wheat Pasta provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
Comparing minerals per 14 ounces for Valencia Oranges vs Cooked 51% Whole Wheat Pasta:
- 14 ounces of Valencia Oranges have 3.3 times more Calcium, 2.3 times more Potassium and 1.4 times more Water than Cooked 51% Whole Wheat Pasta.
- While 14 oz of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contain 5.4 times more Copper, 18.3 times more Iron, 4.5 times more Magnesium, 44.9 times more Manganese, 6.5 times more Phosphorus and 18.7 times more Zinc than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 14 ounces of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contain 3.2 times more Energy, 2.4 times more Omega 3, 12.4 times more Omega 6, 2.7 times more Carbohydrate, 1.8 times more Fiber and 5.6 times more Protein than Raw Valencia Oranges.
- 14 ounces of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein