Nutrient Comparison: Cooked Homemade Pasta VS Navel Oranges per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Homemade Pasta versus 14 oz of Navel Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Homemade Pasta vs Navel Oranges:
- 14 ounces of Cooked Homemade Pasta have 2.7 times more Vitamin B1, 2.9 times more Vitamin B2, 3.2 times more Vitamin B3 and 1.3 times more Vitamin B9 than Navel Oranges.
- While 14 oz of Raw Navel Oranges contain 1.7 times more Vitamin B5, 2.8 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 Navel Oranges have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Homemade Pasta vs Navel Oranges:
- 14 ounces of Cooked Homemade Pasta have 1.5 times more Copper, 8.7 times more Iron, 1.3 times more Magnesium, 6.7 times more Manganese, 1.7 times more Phosphorus, 74 times more Sodium and 4.6 times more Zinc than Navel Oranges.
- While 14 oz of Raw Navel Oranges contain 7.2 times more Calcium and 8.7 times more Potassium than Cooked Homemade Pasta Made Without Egg.
- 14 ounces of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
- 14 ounces of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Homemade Pasta have 2.5 times more Energy, 6.1 times more Omega 3, 19.7 times more Omega 6, 2 times more Carbohydrate and 4.8 times more Protein than Navel Oranges.
- 14 ounces of Navel Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein