Nutrient Comparison: Valencia Oranges VS Boiled Frozen Butternut Winter Squash with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Boiled Frozen Butternut Winter Squash 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 Frozen Butternut Winter Squash with Salt:
- 14 ounces of Valencia Oranges have 1.7 times more Vitamin B1, 1.6 times more Vitamin B5, 2.4 times more Vitamin B9 and 13.9 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
- While 14 oz of Boiled Frozen Butternut Winter Squash with Salt contain 13.9 times more Vitamin A and 1.7 times more Vitamin B3 than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Frozen Butternut Winter Squash with Salt provide similar amounts of Vitamin B2 and Vitamin B6 per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Raw Valencia Oranges as well as Boiled Frozen Butternut Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Boiled Frozen Butternut Winter Squash with Salt:
- 14 ounces of Valencia Oranges have 2.1 times more Calcium, 1.2 times more Phosphorus and 1.3 times more Potassium than Boiled Frozen Butternut Winter Squash with Salt.
- While 14 oz of Boiled Frozen Butternut Winter Squash with Salt contain 6.4 times more Iron, 7.5 times more Manganese and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Boiled Frozen Butternut Winter Squash with Salt contain similar levels of Copper, Magnesium and Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 14 ounces of Boiled Frozen Butternut Winter Squash with Salt lack sufficient amounts of Calcium
- Both Raw Valencia Oranges as well as Boiled Frozen Butternut Winter Squash with Salt lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- Both Raw Valencia Oranges and Boiled Frozen Butternut Winter Squash with Salt have similar amounts of macro-nutrients per 14 oz
- Both Valencia Oranges and Boiled Frozen Butternut Winter Squash with Salt offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Valencia Oranges provide inadequate amounts of Protein
- Both Raw Valencia Oranges as well as Boiled Frozen Butternut Winter Squash with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.