Nutrient Comparison: Oranges with Peel VS Cooking Wine per 14 oz
Compare the macro and micronutrient content in 14 oz of Oranges with Peel versus 14 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Oranges with Peel vs Cooking Wine:
- 14 ounces of Oranges with Peel have more Vitamin B1, 5 times more Vitamin B2, 5 times more Vitamin B3, 4.7 times more Vitamin B6, 30 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 14 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Oranges with Peel as well as Cooking Wine have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Oranges with Peel vs Cooking Wine:
- 14 ounces of Oranges with Peel have 7.8 times more Calcium, 5.2 times more Copper, 2 times more Iron, 1.4 times more Magnesium, 1.5 times more Phosphorus and 2.2 times more Potassium than Cooking Wine.
- While 14 oz of Cooking Wine contain 313 times more Sodium than Raw Oranges with Peel .
- Both Oranges with Peel and Cooking Wine contain similar levels of Water per 14 ounces.
- 14 ounces of Cooking Wine lack sufficient amounts of Calcium and Copper
- Both Raw Oranges with Peel as well as Cooking Wine lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Oranges with Peel have 1.3 times more Energy, 2.5 times more Carbohydrate, more Fiber and 2.6 times more Protein than Cooking Wine.
- 14 ounces of Cooking Wine provide inadequate amounts of Energy, Fiber and Protein
- Both Raw Oranges with Peel as well as Cooking Wine provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.