Nutrient Comparison: Florida Oranges VS Cooked Enriched Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Florida Oranges versus 1 kg of Cooked Enriched Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Florida Oranges vs Cooked Enriched Pasta:
- 1 kilogram of Florida Oranges has 2.2 times more Vitamin B5 and more Vitamin C than Cooked Enriched Pasta.
- While 1 kg of Cooked Enriched Pasta contains 2.7 times more Vitamin B1, 3.4 times more Vitamin B2, 4.2 times more Vitamin B3 and 4.3 times more Vitamin B9 than Raw Florida Oranges.
- Both Florida Oranges and Cooked Enriched Pasta provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of Cooked Enriched Pasta have insufficient amounts of Vitamin C
- Both Raw Florida Oranges as well as Cooked Enriched Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Florida Oranges vs Cooked Enriched Pasta:
- 1 kilogram of Florida Oranges has 6.1 times more Calcium, 3.8 times more Potassium and 1.4 times more Water than Cooked Enriched Pasta.
- While 1 kg of Cooked Enriched Pasta contains 2.6 times more Copper, 14.2 times more Iron, 1.8 times more Magnesium, 13.4 times more Manganese, 4.8 times more Phosphorus, 52.8 times more Selenium and 6.4 times more Zinc than Raw Florida Oranges.
- 1 kilogram of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus, Selenium and Zinc
- 1 kilogram of Cooked Enriched Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Florida Oranges has 16.3 times more Sugars and 1.3 times more Fiber than Cooked Enriched Pasta.
- While 1 kg of Cooked Enriched Pasta contains 3.4 times more Energy, 2.7 times more Carbohydrate and 8.3 times more Protein than Raw Florida Oranges.
- 1 kilogram of Florida Oranges provide inadequate amounts of Energy and Protein
- Both Raw Florida Oranges as well as Cooked Enriched Pasta provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.