Nutrient Comparison: Florida Oranges VS Cooked Frozen Chopped Collards with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Florida Oranges versus 14 oz of Cooked Frozen Chopped Collards with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Florida Oranges vs Cooked Frozen Chopped Collards with Salt:
- 14 ounces of Florida Oranges have 2.1 times more Vitamin B1, 2.2 times more Vitamin B5 and 1.7 times more Vitamin C than Cooked Frozen Chopped Collards with Salt.
- While 14 oz of Boiled Chopped Frozen Collards, drained with Salt contain 52.3 times more Vitamin A, 2.9 times more Vitamin B2, 1.6 times more Vitamin B3, 2.2 times more Vitamin B6, 4.5 times more Vitamin B9, 6.9 times more Vitamin E and more Vitamin K than Raw Florida Oranges.
- 14 ounces of Florida Oranges have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Florida Oranges as well as Boiled Chopped Frozen Collards, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Florida Oranges vs Cooked Frozen Chopped Collards with Salt:
- 14 oz of Boiled Chopped Frozen Collards, drained with Salt contain 4.9 times more Calcium, 1.4 times more Copper, 12.4 times more Iron, 3 times more Magnesium, 27.6 times more Manganese, 2.3 times more Phosphorus, 1.5 times more Potassium, 3 times more Selenium, more Sodium and 3.4 times more Zinc than Raw Florida Oranges.
- Both Florida Oranges and Cooked Frozen Chopped Collards with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Florida Oranges have 1.6 times more Carbohydrate and 16 times more Sugars than Cooked Frozen Chopped Collards with Salt.
- While 14 oz of Boiled Chopped Frozen Collards, drained with Salt contain 4.2 times more Protein than Raw Florida Oranges.
- Both Florida Oranges and Cooked Frozen Chopped Collards with Salt offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Florida Oranges provide inadequate amounts of Protein
- Both Raw Florida Oranges as well as Boiled Chopped Frozen Collards, drained with Salt provide inadequate amounts of Energy in 14 ounces.