Nutrient Comparison: Valencia Oranges VS Cooked Frozen Onions per 1 kg
Compare the macro and micronutrient content in 1 kg of Valencia Oranges versus 1 kg of Cooked Frozen Onions to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Cooked Frozen Onions:
- 1 kilogram of Valencia Oranges has 5.4 times more Vitamin B1, 2.2 times more Vitamin B2, 3.2 times more Vitamin B5, 3 times more Vitamin B9 and 9.5 times more Vitamin C than Cooked Frozen Onions.
- Both Valencia Oranges and Cooked Frozen Onions provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of Cooked Frozen Onions have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B5
- Both Raw Valencia Oranges as well as Boiled and Drained Frozen Onions have insufficient amounts of Vitamin A, Vitamin B3, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Valencia Oranges vs Cooked Frozen Onions:
- 1 kilogram of Valencia Oranges has 1.5 times more Calcium, 1.5 times more Copper, 1.3 times more Magnesium, 8.5 times more Phosphorus and 1.8 times more Potassium than Cooked Frozen Onions.
- While 1 kg of Boiled and Drained Frozen Onions contains 3.8 times more Iron than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Frozen Onions contain similar levels of Water per one kilogram.
- 1 kilogram of Valencia Oranges lack sufficient amounts of Iron
- 1 kilogram of Cooked Frozen Onions lack sufficient amounts of Magnesium and Phosphorus
- Both Raw Valencia Oranges as well as Boiled and Drained Frozen Onions lack sufficient amounts of Manganese and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Valencia Oranges has 1.8 times more Carbohydrate and 1.8 times more Fiber than Cooked Frozen Onions.
- Both Raw Valencia Oranges as well as Boiled and Drained Frozen Onions provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in one kilogram.