Lets compare vitamin content per 14 ounces of Cooked Pasta vs Navel Oranges:
Raw Navel Oranges contain more Vitamin A, 3.4 times more Vitamin B1, 2.6 times more Vitamin B2, 2.3 times more Vitamin B5, 1.6 times more Vitamin B6, 4.9 times more Vitamin B9, more Vitamin C and 2.5 times more Vitamin E than Cooked Pasta.
Both Cooked Pasta and Raw Navel Oranges have similar amounts of Vitamin B3 per 14 oz.
Both Cooked Pasta as well as Raw Navel Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Cooked Pasta vs Navel Oranges:
Cooked Pasta has 2.6 times more Copper, 3.8 times more Iron, 1.6 times more Magnesium, 11.1 times more Manganese, 2.5 times more Phosphorus, more Selenium and 6.4 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 6.1 times more Calcium, 3.8 times more Potassium and 1.4 times more Water than Cooked Pasta.
Comparison of macro-nutrients per 14 ounces:
Cooked Pasta has 3.2 times more Energy, 2.7 times more Omega 3, 12.8 times more Omega 6, 2.5 times more Carbohydrate and 6.4 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 15.2 times more Sugars and 75 times more Fructose than Cooked Pasta.
Both Cooked Pasta and Raw Navel Oranges have similar amounts of Fiber per 14 oz.
Both Cooked Pasta as well as Raw Navel Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.