Nutrient Comparison: Cooking Wine VS Fresh Orange juice per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooking Wine versus 1 kg of Fresh Orange juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooking Wine vs Fresh Orange juice:
- 1 kg of Raw Orange juice contains more Vitamin B1, 3 times more Vitamin B2, 4 times more Vitamin B3, 2 times more Vitamin B6, 30 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooking Wine as well as Raw Orange juice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Cooking Wine vs Fresh Orange juice:
- 1 kilogram of Cooking Wine has 2 times more Iron and 626 times more Sodium than Fresh Orange juice.
- While 1 kg of Raw Orange juice contains 4 times more Copper and 2.3 times more Potassium than Cooking Wine.
- Both Cooking Wine and Fresh Orange juice contain similar levels of Magnesium, Phosphorus and Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Copper
- Both Cooking Wine as well as Raw Orange juice lack sufficient amounts of Calcium, Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Raw Orange juice contains 1.7 times more Carbohydrate and 5.4 times more Sugars than Cooking Wine.
- Both Cooking Wine as well as Raw Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in one kilogram.