Nutrient Comparison: Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked VS Fresh Orange juice per 14 oz
Compare the macro and micronutrient content in 14 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked 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 Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked vs Fresh Orange juice:
- 14 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked have 2 times more Vitamin B3, 1.9 times more Vitamin B5 and 2.5 times more Vitamin B6 than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 2.4 times more Vitamin B1, 1.4 times more Vitamin B2, 3.8 times more Vitamin B9 and 14.3 times more Vitamin C than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt.
- 14 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked have insufficient amounts of Vitamin B2
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked vs Fresh Orange juice:
- 14 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked have 1.9 times more Calcium, 1.7 times more Iron and 7.8 times more Manganese than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.3 times more Copper and 1.7 times more Potassium than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt.
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked and Fresh Orange juice contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Fresh Orange juice lack sufficient amounts of Calcium and Manganese
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt as well as Raw Orange juice lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked have 7.1 times more Omega 3 and 7 times more Fiber than Fresh Orange juice.
- While 14 oz of Raw Orange juice contain 1.6 times more Carbohydrate and 3.3 times more Sugars than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt.
- 14 ounces of Fresh Orange juice provide inadequate amounts of Omega 3 and Fiber
- Both Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked no Salt as well as Raw Orange juice provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.