Nutrient Comparison: Fresh Orange juice VS Whole Roasted Squash Seeds per 1 kg
Compare the macro and micronutrient content in 1 kg of Fresh Orange juice versus 1 kg of Whole Roasted Squash Seeds to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Fresh Orange juice vs Whole Roasted Squash Seeds:
- 1 kilogram of Fresh Orange juice has 2.6 times more Vitamin B1, 1.4 times more Vitamin B3, 3.4 times more Vitamin B5, 3.3 times more Vitamin B9 and 166.7 times more Vitamin C than Whole Roasted Squash Seeds.
- While 1 kg of Roasted Whole Pumpkin And Squash Seeds contains 1.7 times more Vitamin B2 than Raw Orange juice.
- Both Fresh Orange juice and Whole Roasted Squash Seeds provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of Whole Roasted Squash Seeds have insufficient amounts of Vitamin B3, Vitamin B5 and Vitamin C
- Both Raw Orange juice as well as Roasted Whole Pumpkin And Squash Seeds have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Fresh Orange juice vs Whole Roasted Squash Seeds:
- 1 kilogram of Fresh Orange juice has 19.6 times more Water than Whole Roasted Squash Seeds.
- While 1 kg of Roasted Whole Pumpkin And Squash Seeds contains 5 times more Calcium, 15.7 times more Copper, 16.6 times more Iron, 23.8 times more Magnesium, 35.4 times more Manganese, 5.4 times more Phosphorus, 4.6 times more Potassium and 206 times more Zinc than Raw Orange juice.
- 1 kilogram of Fresh Orange juice lack sufficient amounts of Calcium, Manganese and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Roasted Whole Pumpkin And Squash Seeds contains 9.9 times more Energy, 97 times more Fat, 152.9 times more Saturated Fat, 7 times more Omega 3, 302 times more Omega 6, 5.2 times more Carbohydrate, 92 times more Fiber and 26.5 times more Protein than Raw Orange juice.
- 1 kilogram of Fresh Orange juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein