Lets compare vitamin content per 1 kilogram of Boiled Catjang Cowpeas with Salt vs Valencia Oranges:
Boiled Catjang Cowpeas with Salt have 1.9 times more Vitamin B1, 2.6 times more Vitamin B3, 1.5 times more Vitamin B5, 1.5 times more Vitamin B6 and 3.6 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 12 times more Vitamin A and 121.3 times more Vitamin C than Boiled Catjang Cowpeas with Salt.
Both Boiled Catjang Cowpeas with Salt and Raw Valencia Oranges have similar amounts of Vitamin B2 per 1 kg.
Both Boiled Catjang Cowpeas with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Boiled Catjang Cowpeas with Salt vs Valencia Oranges:
Boiled Catjang Cowpeas with Salt have 7.3 times more Copper, 33.9 times more Iron, 9.6 times more Magnesium, 20.6 times more Manganese, 8.4 times more Phosphorus, 2.1 times more Potassium, more Sodium and 31.2 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.5 times more Calcium than Boiled Catjang Cowpeas with Salt.
Both Boiled Catjang Cowpeas with Salt and Raw Valencia Oranges have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Boiled Catjang Cowpeas with Salt have 2.4 times more Energy, 6.9 times more Omega 3, 4.4 times more Omega 6, 1.7 times more Carbohydrate, 1.4 times more Fiber and 7.8 times more Protein than Raw Valencia Oranges.
Both Boiled Catjang Cowpeas with Salt as well as Raw Valencia Oranges have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.