Nutrient Comparison: Oranges with Peel VS Boiled Japanese Chestnuts per 14 oz
Compare the macro and micronutrient content in 14 oz of Oranges with Peel versus 14 oz of Boiled Japanese Chestnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Oranges with Peel vs Boiled Japanese Chestnuts:
- 14 ounces of Oranges with Peel have 4.4 times more Vitamin B5, 1.8 times more Vitamin B9 and 7.5 times more Vitamin C than Boiled Japanese Chestnuts.
- Both Oranges with Peel and Boiled Japanese Chestnuts provide similar amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Boiled Japanese Chestnuts have insufficient amounts of Vitamin B5
- Both Raw Oranges with Peel as well as Boiled and Steamed Japanese Chestnuts have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Oranges with Peel vs Boiled Japanese Chestnuts:
- 14 ounces of Oranges with Peel have 6.4 times more Calcium, 1.5 times more Iron and 1.6 times more Potassium than Boiled Japanese Chestnuts.
- While 14 oz of Boiled and Steamed Japanese Chestnuts contain 3.6 times more Copper, 1.3 times more Magnesium and 3.6 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Boiled Japanese Chestnuts contain similar levels of Phosphorus and Water per 14 ounces.
- 14 ounces of Oranges with Peel lack sufficient amounts of Zinc
- 14 ounces of Boiled Japanese Chestnuts lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Oranges with Peel have 1.2 times more Carbohydrate and 1.6 times more Protein than Boiled Japanese Chestnuts.
- 14 ounces of Boiled Japanese Chestnuts provide inadequate amounts of Energy and Protein
- Both Raw Oranges with Peel as well as Boiled and Steamed Japanese Chestnuts provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.