Nutrient Comparison: Cooked Homemade Pasta VS Fresh Orange juice per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Homemade Pasta versus 14 oz of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Homemade Pasta vs Fresh Orange juice:
- 14 ounces of Cooked Homemade Pasta have 2 times more Vitamin B1, 4.9 times more Vitamin B2, 3.4 times more Vitamin B3 and 1.4 times more Vitamin B9 than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.3 times more Vitamin B5, 1.4 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
- 14 ounces of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Orange juice have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Homemade Pasta vs Fresh Orange juice:
- 14 ounces of Cooked Homemade Pasta have 1.4 times more Copper, 5.7 times more Iron, 1.3 times more Magnesium, 13.8 times more Manganese, 2.4 times more Phosphorus, 74 times more Sodium and 7.4 times more Zinc than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 10.5 times more Potassium and 1.3 times more Water than Cooked Homemade Pasta Made Without Egg.
- 14 ounces of Cooked Homemade Pasta lack sufficient amounts of Potassium
- 14 ounces of Fresh Orange juice lack sufficient amounts of Manganese and Zinc
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Orange juice lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Homemade Pasta have 2.8 times more Energy, 5 times more Omega 3, 15.6 times more Omega 6, 2.4 times more Carbohydrate and 6.2 times more Protein than Fresh Orange juice.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein