Nutrient Comparison: Cooked Pasta with Salt VS Florida Oranges per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Pasta with Salt versus 14 oz of Florida Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Pasta with Salt vs Florida Oranges:
- 14 oz of Raw Florida Oranges contain 5 times more Vitamin B1, 2 times more Vitamin B2, 2.2 times more Vitamin B5, 2.4 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- Both Cooked Pasta with Salt and Florida Oranges provide similar amounts of Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Pasta with Salt as well as Raw Florida Oranges have insufficient amounts of Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cooked Pasta with Salt vs Florida Oranges:
- 14 ounces of Cooked Pasta with Salt have 2.6 times more Copper, 5.6 times more Iron, 1.8 times more Magnesium, 13.4 times more Manganese, 4.8 times more Phosphorus, 52.8 times more Selenium, more Sodium and 6.4 times more Zinc than Florida Oranges.
- While 14 oz of Raw Florida Oranges contain 6.1 times more Calcium, 3.8 times more Potassium and 1.4 times more Water than Cooked Pasta with Salt.
- 14 ounces of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
- 14 ounces of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Pasta with Salt have 3.4 times more Energy, 2.7 times more Carbohydrate and 8.3 times more Protein than Florida Oranges.
- While 14 oz of Raw Florida Oranges contain 16.3 times more Sugars and 1.3 times more Fiber than Cooked Pasta with Salt.
- 14 ounces of Florida Oranges provide inadequate amounts of Energy and Protein
- Both Cooked Pasta with Salt as well as Raw Florida Oranges provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.