Nutrient Comparison: Valencia Oranges VS Boiled Salsify with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Boiled Salsify with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Boiled Salsify with Salt:
- 14 ounces of Valencia Oranges have 1.6 times more Vitamin B1, 2.6 times more Vitamin B9 and 10.5 times more Vitamin C than Boiled Salsify with Salt.
- While 14 oz of Boiled and Drained Salsify with Salt contain 4.3 times more Vitamin B2, 1.4 times more Vitamin B3 and 3.5 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Salsify with Salt provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- Both Raw Valencia Oranges as well as Boiled and Drained Salsify with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Salsify with Salt:
- 14 oz of Boiled and Drained Salsify with Salt contain 1.9 times more Copper, 6.1 times more Iron, 1.8 times more Magnesium, 9.1 times more Manganese, 3.3 times more Phosphorus, 1.6 times more Potassium, more Sodium and 5 times more Zinc than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Salsify with Salt 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 oz of Boiled and Drained Salsify with Salt contain 1.4 times more Energy, 1.3 times more Carbohydrate and 2.6 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Salsify with Salt offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Valencia Oranges provide inadequate amounts of Energy and Protein