Nutrient Comparison: Valencia Oranges VS Winter Squash, Hubbard, Baked with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Valencia Oranges versus 14 oz of Winter Squash, Hubbard, Baked with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Valencia Oranges vs Winter Squash, Hubbard, Baked with Salt:
- 14 ounces of Valencia Oranges have 2.4 times more Vitamin B9 and 5.1 times more Vitamin C than Winter Squash, Hubbard, Baked with Salt.
- While 14 oz of Winter Squash, Hubbard, Baked with Salt contain 27.9 times more Vitamin A, 2 times more Vitamin B3, 1.8 times more Vitamin B5 and 2.7 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Hubbard, Baked with Salt provide similar amounts of Vitamin B1 and Vitamin B2 per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Valencia Oranges vs Winter Squash, Hubbard, Baked with Salt:
- 14 ounces of Valencia Oranges have 2.4 times more Calcium than Winter Squash, Hubbard, Baked with Salt.
- While 14 oz of Winter Squash, Hubbard, Baked with Salt contain 5.2 times more Iron, 2.2 times more Magnesium, 7.4 times more Manganese, 1.4 times more Phosphorus, 2 times more Potassium and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Hubbard, Baked with Salt contain similar levels of Copper and Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 14 ounces of Winter Squash, Hubbard, Baked with Salt lack sufficient amounts of Calcium
- Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked with Salt lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Winter Squash, Hubbard, Baked with Salt contain 10.1 times more Omega 3, 2 times more Fiber and 2.4 times more Protein than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Hubbard, Baked with Salt offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Valencia Oranges provide inadequate amounts of Omega 3 and Protein
- Both Raw Valencia Oranges as well as Winter Squash, Hubbard, Baked with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.