Lets compare vitamin content per 14 ounces of Valencia Oranges vs Spaghetti, protein-fortified, dry, enriched (n x 6.25):
Raw Valencia Oranges have more Vitamin A and more Vitamin C than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
While Spaghetti, protein-fortified, dry, enriched (n x 6.25) contains 13.6 times more Vitamin B1, 11.9 times more Vitamin B2, 27.9 times more Vitamin B3, 2.7 times more Vitamin B5, 2.8 times more Vitamin B6 and 7.1 times more Vitamin B9 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Spaghetti, protein-fortified, dry, enriched (n x 6.25) have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Valencia Oranges vs Spaghetti, protein-fortified, dry, enriched (n x 6.25):
Raw Valencia Oranges have 9.4 times more Water than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
While Spaghetti, protein-fortified, dry, enriched (n x 6.25) contains 7.5 times more Copper, 46.1 times more Iron, 6.5 times more Magnesium, 39.6 times more Manganese, 9.6 times more Phosphorus and 29.8 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Spaghetti, protein-fortified, dry, enriched (n x 6.25) have similar amounts of Calcium and Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) contains 7.6 times more Energy, 7.4 times more Fat, 9.4 times more Saturated Fat, 5.8 times more Omega 3, 20.3 times more Omega 6, 5.5 times more Carbohydrate and 20.9 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges and Spaghetti, protein-fortified, dry, enriched (n x 6.25) have similar amounts of Fiber per 14 oz.
Both Raw Valencia Oranges as well as Spaghetti, protein-fortified, dry, enriched (n x 6.25) have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.