Lets compare vitamin content per 1 kilogram of Cooking Wine vs Oranges:
Raw Oranges contain more Vitamin A, more Vitamin B1, 4 times more Vitamin B2, 2.8 times more Vitamin B3, 3 times more Vitamin B6, 30 times more Vitamin B9, more Vitamin C and more Vitamin E than Cooking Wine.
Both Cooking Wine as well as Raw Oranges have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 1 kg.
Comparing minerals per 1 kilogram for Cooking Wine vs Oranges:
Cooking Wine has 4 times more Iron and more Sodium than Raw Oranges.
While Raw Oranges contain 4.4 times more Calcium, 4.1 times more Copper and 2.1 times more Potassium than Cooking Wine.
Both Cooking Wine and Raw Oranges have similar amounts of Magnesium, Phosphorus and Water per 1 kg.
Both Cooking Wine as well as Raw Oranges have insufficient amounts of Selenium and Zinc in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Oranges contain 1.9 times more Carbohydrate, 6 times more Sugars, more Fiber and 1.9 times more Protein than Cooking Wine.
Both Cooking Wine and Raw Oranges have similar amounts of Energy per 1 kg.
Both Cooking Wine as well as Raw Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.