Nutrient Comparison: Florida Oranges VS Cooked Frozen Kale with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Florida Oranges versus 14 oz of Cooked Frozen Kale 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 Kale with Salt:
- 14 ounces of Florida Oranges have 1.6 times more Vitamin B1, 1.5 times more Vitamin B5 and 2.5 times more Vitamin C than Cooked Frozen Kale with Salt.
- While 14 oz of Boiled Frozen Kale, drained with Salt contain 13.3 times more Vitamin A, 3.5 times more Vitamin B2, 3.8 times more Vitamin B9, 8.9 times more Vitamin E and more Vitamin K than Raw Florida Oranges.
- Both Florida Oranges and Cooked Frozen Kale with Salt provide similar amounts of Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Florida Oranges have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Florida Oranges as well as Boiled Frozen Kale, 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 Kale with Salt:
- 14 oz of Boiled Frozen Kale, drained with Salt contain 3.5 times more Calcium, 1.7 times more Copper, 9.3 times more Iron, 2.5 times more Magnesium, 22.6 times more Manganese, 3.5 times more Phosphorus, more Sodium and 3.4 times more Zinc than Raw Florida Oranges.
- Both Florida Oranges and Cooked Frozen Kale with Salt contain similar levels of Potassium and Water per 14 ounces.
- 14 ounces of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus and Zinc
- Both Raw Florida Oranges as well as Boiled Frozen Kale, drained with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Florida Oranges have 2.2 times more Carbohydrate and 7.6 times more Sugars than Cooked Frozen Kale with Salt.
- While 14 oz of Boiled Frozen Kale, drained with Salt contain 30.5 times more Omega 3 and 4.2 times more Protein than Raw Florida Oranges.
- Both Florida Oranges and Cooked Frozen Kale with Salt offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Florida Oranges provide inadequate amounts of Omega 3 and Protein
- Both Raw Florida Oranges as well as Boiled Frozen Kale, drained with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.