Nutrient Comparison: Oranges with Peel VS Cooked Guava Sauce per 14 oz
Compare the macro and micronutrient content in 14 oz of Oranges with Peel versus 14 oz of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Oranges with Peel vs Cooked Guava Sauce:
- 14 ounces of Oranges with Peel have 3.8 times more Vitamin B1, 3.8 times more Vitamin B2 and 6 times more Vitamin B9 than Cooked Guava Sauce.
- While 14 oz of Cooked Guava Sauce contain 2.1 times more Vitamin C than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Guava Sauce provide similar amounts of Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Cooked Guava Sauce have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Raw Oranges with Peel as well as Cooked Guava Sauce have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Oranges with Peel vs Cooked Guava Sauce:
- 14 ounces of Oranges with Peel have 10 times more Calcium, 4.4 times more Iron, 2 times more Magnesium and 2 times more Phosphorus than Cooked Guava Sauce.
- While 14 oz of Cooked Guava Sauce contain 1.4 times more Copper than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Guava Sauce contain similar levels of Potassium and Water per 14 ounces.
- 14 ounces of Cooked Guava Sauce lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Raw Oranges with Peel as well as Cooked Guava Sauce lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Oranges with Peel have 1.8 times more Energy, 1.6 times more Carbohydrate, 1.3 times more Fiber and 4.1 times more Protein than Cooked Guava Sauce.
- 14 ounces of Cooked Guava Sauce provide inadequate amounts of Energy and Protein
- Both Raw Oranges with Peel as well as Cooked Guava Sauce provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.