Nutrient Comparison: Valencia Oranges VS Cooked Taro with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Valencia Oranges versus 1 kg of Cooked Taro with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Cooked Taro with Salt:
- 1 kilogram of Valencia Oranges has 1.4 times more Vitamin B2, 2.1 times more Vitamin B9 and 9.7 times more Vitamin C than Cooked Taro with Salt.
- While 1 kg of Cooked Taro with Salt contains 1.9 times more Vitamin B3, 1.3 times more Vitamin B5 and 5.3 times more Vitamin B6 than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Taro with Salt provide similar amounts of Vitamin B1 per one kilogram.
- 1 kilogram of Valencia Oranges have insufficient amounts of Vitamin B3
- Both Raw Valencia Oranges as well as Cooked Taro with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Valencia Oranges vs Cooked Taro with Salt:
- 1 kilogram of Valencia Oranges has 2.2 times more Calcium and 1.4 times more Water than Cooked Taro with Salt.
- While 1 kg of Cooked Taro with Salt contains 5.4 times more Copper, 8 times more Iron, 3 times more Magnesium, 19.5 times more Manganese, 4.5 times more Phosphorus, 2.7 times more Potassium, more Sodium and 4.5 times more Zinc than Raw Valencia Oranges.
- 1 kilogram of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
- 1 kilogram of Cooked Taro with Salt lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Cooked Taro with Salt contains 2.9 times more Energy, 2.9 times more Carbohydrate and 2 times more Fiber than Raw Valencia Oranges.
- 1 kilogram of Valencia Oranges provide inadequate amounts of Energy
- Both Raw Valencia Oranges as well as Cooked Taro with Salt provide inadequate amounts of Omega 3, Omega 6 and Protein in one kilogram.