Lets compare vitamin content per 14 ounces of Cooked Long-grain Brown Rice vs Navel Oranges:
Cooked Long-grain Brown Rice has 2.6 times more Vitamin B1, 1.4 times more Vitamin B2, 6 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.6 times more Vitamin B6 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A, 3.8 times more Vitamin B9 and more Vitamin C than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Raw Navel Oranges have similar amounts of Vitamin E per 14 oz.
Both Cooked Long-grain Brown Rice 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 Long-grain Brown Rice vs Navel Oranges:
Cooked Long-grain Brown Rice has 2.7 times more Copper, 4.3 times more Iron, 3.5 times more Magnesium, 33.6 times more Manganese, 4.5 times more Phosphorus, more Selenium and 8.9 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 14.3 times more Calcium and 1.9 times more Potassium than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Raw Navel Oranges have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Long-grain Brown Rice has 2.5 times more Energy, 6.5 times more Fat, 15.4 times more Omega 6, 2 times more Carbohydrate and 3 times more Protein than Raw Navel Oranges.
While Raw Navel Oranges contain 35.4 times more Sugars, more Fructose and 1.4 times more Fiber than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Raw Navel Oranges have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.