Nutrient Comparison: Valencia Oranges VS Pear nectar, canned, with added ascorbic acid per 1 kg
Compare the macro and micronutrient content in 1 kg of Valencia Oranges versus 1 kg of Pear nectar, canned, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Pear nectar, canned, with added ascorbic acid:
- 1 kilogram of Valencia Oranges has 43.5 times more Vitamin B1, 3.1 times more Vitamin B2, 11.4 times more Vitamin B5, 4.5 times more Vitamin B6, 39 times more Vitamin B9 and 1.8 times more Vitamin C than Pear nectar, canned, with added ascorbic acid.
- 1 kilogram of Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Raw Valencia Oranges as well as Pear nectar, canned, with added ascorbic acid 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 Pear nectar, canned, with added ascorbic acid:
- 1 kilogram of Valencia Oranges has 8 times more Calcium, 3.3 times more Magnesium, 5.7 times more Phosphorus and 13.8 times more Potassium than Pear nectar, canned, with added ascorbic acid.
- While 1 kg of Pear nectar, canned, with added ascorbic acid contains 1.8 times more Copper and 2.9 times more Iron than Raw Valencia Oranges.
- Both Valencia Oranges and Pear nectar, canned, with added ascorbic acid contain similar levels of Water per one kilogram.
- 1 kilogram of Valencia Oranges lack sufficient amounts of Iron
- 1 kilogram of Pear nectar, canned, with added ascorbic acid lack sufficient amounts of Calcium, Magnesium, Phosphorus and Potassium
- Both Raw Valencia Oranges as well as Pear nectar, canned, with added ascorbic acid lack sufficient amounts of Manganese and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Valencia Oranges has 4.2 times more Fiber than Pear nectar, canned, with added ascorbic acid.
- While 1 kg of Pear nectar, canned, with added ascorbic acid contains 1.3 times more Carbohydrate than Raw Valencia Oranges.
- 1 kilogram of Valencia Oranges provide inadequate amounts of Energy
- 1 kilogram of Pear nectar, canned, with added ascorbic acid provide inadequate amounts of Fiber
- Both Raw Valencia Oranges as well as Pear nectar, canned, with added ascorbic acid provide inadequate amounts of Omega 6 and Protein in one kilogram.