Nutrient Comparison: Navel Oranges VS Oat Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Navel Oranges versus 14 oz of Oat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Navel Oranges vs Oat Flour:
- 14 ounces of Navel Oranges have 1.3 times more Vitamin B5 and more Vitamin C than Oat Flour.
- While 14 oz of Partially Debranned Oat Flour contain 10.2 times more Vitamin B1, 2.5 times more Vitamin B2, 3.5 times more Vitamin B3, 1.6 times more Vitamin B6, 4.7 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
- Both Navel Oranges and Oat Flour provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Navel Oranges have insufficient amounts of Vitamin E and Vitamin K
- 14 ounces of Oat Flour have insufficient amounts of Vitamin C
- Both Raw Navel Oranges as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Navel Oranges vs Oat Flour:
- 14 ounces of Navel Oranges have 10.1 times more Water than Oat Flour.
- While 14 oz of Partially Debranned Oat Flour contain 1.3 times more Calcium, 11.2 times more Copper, 30.8 times more Iron, 13.1 times more Magnesium, 138.6 times more Manganese, 19.7 times more Phosphorus, 2.2 times more Potassium, more Selenium and 40 times more Zinc than Raw Navel Oranges.
- 14 ounces of Navel Oranges lack sufficient amounts of Iron, Manganese, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Navel Oranges have 10.6 times more Sugars and more Fructose than Oat Flour.
- While 14 oz of Partially Debranned Oat Flour contain 8.2 times more Energy, 60.8 times more Fat, 94.5 times more Saturated Fat, 16.1 times more Omega 3, 138.5 times more Omega 6, 5.2 times more Carbohydrate, 3 times more Fiber and 16.1 times more Protein than Raw Navel Oranges.
- 14 ounces of Navel Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein