Nutrient Comparison: Oranges with Peel VS Boiled Purslane with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Oranges with Peel versus 14 oz of Boiled Purslane with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Oranges with Peel vs Boiled Purslane with Salt:
- 14 ounces of Oranges with Peel have 3.2 times more Vitamin B1, 9.2 times more Vitamin B5, 1.3 times more Vitamin B6, 3.3 times more Vitamin B9 and 6.8 times more Vitamin C than Boiled Purslane with Salt.
- While 14 oz of Boiled and Drained Purslane with Salt contain 7.2 times more Vitamin A and 1.8 times more Vitamin B2 than Raw Oranges with Peel .
- Both Oranges with Peel and Boiled Purslane with Salt provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Oranges with Peel have insufficient amounts of Vitamin A
- 14 ounces of Boiled Purslane with Salt have insufficient amounts of Vitamin B5
- Both Raw Oranges with Peel as well as Boiled and Drained Purslane with Salt have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Oranges with Peel vs Boiled Purslane with Salt:
- 14 oz of Boiled and Drained Purslane with Salt contain 2 times more Copper, 4.8 times more Magnesium, 1.7 times more Phosphorus, 2.5 times more Potassium and 140 times more Sodium than Raw Oranges with Peel .
- Both Oranges with Peel and Boiled Purslane with Salt contain similar levels of Calcium, Iron and Water per 14 ounces.
- Both Raw Oranges with Peel as well as Boiled and Drained Purslane with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Oranges with Peel have 3.5 times more Energy and 4.4 times more Carbohydrate than Boiled Purslane with Salt.
- Both Oranges with Peel and Boiled Purslane with Salt offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Boiled Purslane with Salt provide inadequate amounts of Energy