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