Nutrient Comparison: Oranges with Peel VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Oranges with Peel versus 1 kg of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Oranges with Peel vs Cooking Wine:
- 1 kilogram of Oranges with Peel has more Vitamin B1, 5 times more Vitamin B2, 5 times more Vitamin B3, 4.7 times more Vitamin B6, 30 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Oranges with Peel as well as Cooking Wine have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Oranges with Peel vs Cooking Wine:
- 1 kilogram of Oranges with Peel has 7.8 times more Calcium, 5.2 times more Copper, 2 times more Iron, 1.4 times more Magnesium, 1.5 times more Phosphorus and 2.2 times more Potassium than Cooking Wine.
- While 1 kg of Cooking Wine contains 313 times more Sodium than Raw Oranges with Peel .
- Both Oranges with Peel and Cooking Wine contain similar levels of Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium and Copper
- Both Raw Oranges with Peel as well as Cooking Wine lack sufficient amounts of Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Oranges with Peel has 1.3 times more Energy, 2.5 times more Carbohydrate, more Fiber and 2.6 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Fiber and Protein
- Both Raw Oranges with Peel as well as Cooking Wine provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.