Nutrient Comparison: Oranges with Peel VS Cooked Guava Sauce per 1 kg
Compare the macro and micronutrient content in 1 kg of Oranges with Peel versus 1 kg of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Oranges with Peel vs Cooked Guava Sauce:
- 1 kilogram of Oranges with Peel has 3.8 times more Vitamin B1, 3.8 times more Vitamin B2 and 6 times more Vitamin B9 than Cooked Guava Sauce.
- While 1 kg of Cooked Guava Sauce contains 2.1 times more Vitamin C than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Guava Sauce provide similar amounts of Vitamin B3 and Vitamin B6 per one kilogram.
- 1 kilogram of Cooked Guava Sauce have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Raw Oranges with Peel as well as Cooked Guava Sauce have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Oranges with Peel vs Cooked Guava Sauce:
- 1 kilogram of Oranges with Peel has 10 times more Calcium, 4.4 times more Iron, 2 times more Magnesium and 2 times more Phosphorus than Cooked Guava Sauce.
- While 1 kg of Cooked Guava Sauce contains 1.4 times more Copper than Raw Oranges with Peel .
- Both Oranges with Peel and Cooked Guava Sauce contain similar levels of Potassium and Water per one kilogram.
- 1 kilogram of Cooked Guava Sauce lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Raw Oranges with Peel as well as Cooked Guava Sauce lack sufficient amounts of Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Oranges with Peel has 1.8 times more Energy, 1.6 times more Carbohydrate, 1.3 times more Fiber and 4.1 times more Protein than Cooked Guava Sauce.
- 1 kilogram of Cooked Guava Sauce provide inadequate amounts of Energy and Protein
- Both Raw Oranges with Peel as well as Cooked Guava Sauce provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.