Nutrient Comparison: Oranges with Peel VS Cooked Homemade Pasta per 14 oz
Compare the macro and micronutrient content in 14 oz of Oranges with Peel versus 14 oz of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Oranges with Peel vs Cooked Homemade Pasta:
- 14 ounces of Oranges with Peel have 2.2 times more Vitamin B5, 3.3 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta.
- While 14 oz of Cooked Homemade Pasta Made Without Egg contain 1.8 times more Vitamin B1, 3 times more Vitamin B2, 2.7 times more Vitamin B3 and 1.4 times more Vitamin B9 than Raw Oranges with Peel .
- 14 ounces of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Raw Oranges with Peel as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Oranges with Peel vs Cooked Homemade Pasta:
- 14 ounces of Oranges with Peel have 11.7 times more Calcium and 10.3 times more Potassium than Cooked Homemade Pasta.
- While 14 oz of Cooked Homemade Pasta Made Without Egg contain 1.4 times more Iron, 1.8 times more Phosphorus, 37 times more Sodium and 3.4 times more Zinc than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Homemade Pasta contain similar levels of Copper and Magnesium per 14 ounces.
- 14 ounces of Oranges with Peel lack sufficient amounts of Zinc
- 14 ounces of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Cooked Homemade Pasta Made Without Egg contain 2 times more Energy, 3.4 times more Omega 3, 10.3 times more Omega 6, 1.6 times more Carbohydrate and 3.4 times more Protein than Raw Oranges with Peel .
- 14 ounces of Oranges with Peel provide inadequate amounts of Omega 3 and Omega 6